Aloo Gobi recipe

  • Serves 6
  • 5 mins to prepare and 20 mins to cook
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Customer recipe by Fiona Sutherland
Added 75 months ago

Put a splash of oil in a large pan with a lid. Turn on the heat and add the mustard seeds and cardamom. When you hear the seeds crackling, remove from the heat and add the onion, turmeric and cumin. Fry for 30 seconds, stirring continuously, then add some water to stop the spices burning.

Add the potatoes and more water to cover them. Simmer for 4 minutes then add the cauliflower and season with salt. After 5 minutes or so the vegetables should be cooked and the sauce thickened. Cook on for another minute or so if the suace is too thin.

Decorate with a few coriander leaves and serve with Peshwari Naan.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 1 large cauliflower, small florets
  • 6 large waxy potatoes, large diced
  • 2 large spanish onions, thinly sliced
  • 1tsp white mustard seeds
  • 1tsp turmeric
  • 1tsp ground cumin
  • 2tsp Indian curry paste
  • splash vegetable oil
  • salt
  • coriander leaves
  • 4 cardamom pods
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