Monsoon Coast

Aloo Gobi

Try our take on this Indian Classic. The addition of chickpeas makes it a complete meal. 


6 medium Yukon Gold potatoes (skins on), diced into 1 inch pieces

1 small head cauliflower cut into medium size florets

2 TBL oil and 2 TBL butter

2 medium onions, diced

2 cloves garlic, crushed

1 TBL Punjabi Garam Masala

2 tsp turmeric

2 tsp paprika

1 tsp celery seed

2 TBL soy sauce

Pinch chili flakes

1 cup cauliflower water

1 large can chickpeas

4 Servings

1 – Parboil potatoes in water.
2 – Cook cauliflower in enough water to cover and some salt, and reserve ½ cup of the cooking liquid.
3 – Heat oil and butter in a large pot.
4 – Add onions and sauté until translucent, 5-10 minutes.
5 – Add garlic and cook 2 minutes.
6 – Add Punjabi Garam Masala, remaining spices and cauliflower water. Bring to a simmer.
7 – Add the chickpeas, cooked potatoes, cooked cauliflower and mix thoroughly together.
8 – Simmer on very low heat for 5-10 minutes to let the flavours mix. Serve with a generous dollop of and naan.