Aloo Gobi
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.
Ingredients
Aloo Gobi
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$0.0
Aloo Gobi
Cauliflower, 2cm cube size
/g
400.0 g
0%
Local Potato, 2cm cube size
/g
400.0 g
0%
Water
/ml
1500.0 ml
0%
Turmeric Powder
/g
5.0 g
0%
Salt
/g
5.0 g
0%
Aloo Gobi Sauce
Oil
/g
20.0 g
0%
Knorr South East Asian Spice Paste 600g
/g
100.0 g
0%
Rendang Paste
/g
40.0 g
0%
Knorr Pronto Tomato 2kg
/g
120.0 g
0%
Points
Mustard Seeds, soaked overnight and strain
/g
40.0 g
0%
Sugar
/g
2.0 g
0%
Coriander, chopped
/g
40.0 g
0%
Water
/ml
100.0 ml
0%
Before Serving
Curry Leaf
/g
2.0 g
0%
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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
-
Oil 20.0 g
-
Knorr South East Asian Spice Paste 600g 100.0 g
-
Rendang Paste 40.0 g
-
Mustard Seeds, soaked overnight and strain 40.0 g
-
Sugar 2.0 g
-
Coriander, chopped 40.0 g
-
Water 100.0 ml
Before Serving
-
Curry Leaf 2.0 g
Preparation
-
Aloo Gobi
- Bring water to boil, add in salt and turmeric powder.
- Cook the vegetables to 70% done, strain and set aside.
-
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.
-
Before Serving
- Fried the curry leaves briefly.
- Plate onto preferred plate.
- Garnish with fried curry leaves
