Aloo Gobi Recipe
We have an Indian restaurant classic for you, a traditional Aloo Gobi Balti (potatoes & cauliflower). This dish can be quite tricky to get right when cooking from scratch, so we've created a simple alternative using our Balti Tarka base. We've also included some garden peas for added flavour and texture, not to mention it looks beautiful! Ideally you want to cook the vegetables so they're not soggy and one way to do this is to use a wide base pan and allow it to simmer on low heat towards the end. We garnished our dish using a finely sliced red chilli for extra crunch and a little heat, but a sprinkle of garam masala at the end also works a treat! This is a lovely vegetable dish that will leave you wondering why you didn't try it sooner!
240g of potatoes (we used a can of pre-cooked but you can pre-boil your choice of potatoes)
1 medium sized bulb of cauliflower
100g garden peas
1 red chilli (optional for garnish and extra heat)
Handful of fresh coriander
1 jar Balti Tarka Base
Cut the cauliflower in to small chunks.
Heat the oil in a wide based pan.
Add the cauliflower to the pan, and cook on a medium heat with the lid on for approx 5 minutes. Stir occasionally to prevent the cauliflower sticking to the pan.
Add the jar of Balti Tarka base, the pre-cooked potatoes and 70ml of water. Stir well and bring to the boil. Cook on a medium heat for a further 3 minutes.
Add the peas and coriander and cook for a further 2-3 minutes.
Finely slice the red chilli and garnish before serving.
Best served with freshly made chapatis.