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Aloo Gobi

  • Cauliflower, 2cm cube size 400.0 g
  • Local Potato, 2cm cube size 400.0 g
  • Water 1500.0 ml
  • Turmeric Powder 5.0 g
  • Salt 5.0 g

Aloo Gobi Sauce

Before Serving

  • Curry Leaf 2.0 g
  1. Aloo Gobi

    • Bring water to boil, add in salt and turmeric powder.
    • Cook the vegetables to 70% done, strain and set aside.
  2. Aloo Gobi Sauce

    • Heat up pot, sweat mustard seeds in oil until fragrant.
    • Add in Knorr South East Asian Spice Paste and rendang paste.
    • Add water, Knorr Pronto Tomato and bring to boil.
    • Fold in vegetables and let it simmer for 10mins.
    • Lastly fold in chopped coriander.
  3. Before Serving

    • Fried the curry leaves briefly.
    • Plate onto preferred plate.
    • Garnish with fried curry leaves