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

Though simple, this Indian potato and cauliflower dish will ignite taste buds with an infusion of spices that include mustard seeds, turmeric powder, curry leaves, rendang paste and the Knorr South East Asian Spice Paste.



  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