Ember Crest recipe
Everyday Aloo Gobi with Coriander
A dry potato and cauliflower sabzi built around warm, citrusy coriander flavour.
- Prep
- 15 mins
- Cook
- 30 mins
- Serves
- 4
- Level
- Easy
Get the spices for this recipe
Review 4 spices, choose pack sizes, and add only what you need.
Ingredients
- 350 g cauliflower florets
- 300 g potatoes, cut into 2 cm cubes
- 120 g tomato, chopped
- 20 ml cooking oil
- 5 g salt, or to taste
- 2 tbsp chopped fresh coriander
- 1 tsp Whole Cumin Seeds
- 2 tsp Coriander Powder
- 1/2 tsp Turmeric Powder
- 1/2 tsp Tikha Lal Mirch
Instructions
- 1Heat the oil and let the cumin seeds crackle.
- 1Add potatoes, cover and cook for five minutes on low heat.
- 2Add cauliflower, tomato, salt, turmeric, chilli and Coriander Powder.
- 3Mix well, cover and cook for fifteen to eighteen minutes, stirring occasionally.
- 4Uncover and cook until excess moisture evaporates and the vegetables are tender.
- 5Finish with fresh coriander and serve with roti.
Recipe notes
Draft recipe awaiting completion of the Coriander Powder sellable variation. The product is listed as a normal ingredient rather than a bundled item.
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