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Aloo ghobi

Appetizers, Mains, Vegetables and Fruits, Vegetables and Fruits

Fried cauliflower and potatoes served in a dry curry

Ingredients

Recipe for 4 persons

Cauliflower and potato mixture

1 Unit(s)
Cauliflower
1 Unit(s)
Yukon gold potatoes
2 Tbsp
Fresh ginger
4 Clove(s)
Garlic
1 Tsp
Curcuma
1 Tbsp
Cumin seeds
3 Tbsp
Fresh cilantro
0.50 Tbsp
Ground coriander
0.50 Tbsp
Chili flakes
  • Vegetable oil
  • Salt and pepper
Aloo Ghobi

Preparation time: 30 min

  • Cauliflower and potato mixture

    Cut the cauliflower into florets, cut the potatoes into large sticks (1cm x 1cm x 4cm). Chop the garlic, Ginger and cilantro finely. Measure the spices and set aside for use.

  • Preparation of the dish

    In a pan or a deep fryer, fry the cauliflower and potatoes until golden Brown. In a separate pan add a drizzle of vegetable oil and add the Ginger, garlic and spices. Fry until golden Brown. Immediately afterwards, add the vegetables and 30ml of water. Cook to coat. Sprinkle with cilantro and serve immediately.

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