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, and the Knorr South East Asian and rendang pastes.
Ingredients
Aloo Gobi
-
Cauliflower, 2cm cube size 400 g
-
Local Potato, 2cm cube size 400 g
-
Water 1500 ml
-
Turmeric Powder 5 g
-
Salt 5 g
Aloo Gobi Sauce
-
Oil 20 g
-
Mustard Seeds, soaked overnight and strain 40 g
-
Sugar 2 g
-
Coriander, chopped 40 g
-
Water 100 ml
Before Serving
-
Curry Leaf 2 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 Eeast Asian paste and Knorr 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
