Even though I (Sofi) eat meat and fish occasionally, it has been much more seldom in the past two and a half years and I really enjoy a (for the most part) meat-free diet. Something that I really love is vegetarian Indian dishes and sometimes I rather eat a vegetarian option than a meat dish when I go to an Indian restaurant. So, today we decided to make one of our favourites, Aloo Ghobi.
It is very easy to make. It is not a traditional Aloo Ghobi though, as we used cream in the dish, but we think it is fun to sometimes try a variation of a certain dish. The result was delicious 🙂
Ingredients Serves 4
Cooking time: 60 mins
- 1 medium-sized cauliflower
- 5 medium potatoes
- 1 clove of garlic
- 1 tsp chili flakes
- 1 tsp coriander
- 1.5 tsp turmeric
- 1.5 tsp garam masala
- 200 ml cream
- 200 ml water
- naan or flatbread
- 300 ml jasmine rice
- If you are making your own flatbread, see the steps to make the dough here. (Make the dough and let it rise for 30 mins.)
- Slice the potatoes 4 mm thick.
- Chop the cauliflower into smaller pieces.
- Chop the clove of garlic finely.
- Heat some oil in a frying pan and add the garlic.
- Let the garlic fry on a low heat for a few minutes.
- Put the turmeric, coriander, chili flakes and garam masala in the frying pan and let them fry for a few minutes on a low heat.
- Put the potatoes and the cauliflower in the pan and stir them in the spices.
- Add the water and the cream.
- Add some salt.
- Let it cook on a low heat until the potatoes and the cauliflower are soft, and the sauce has reduced. (At least 25 mins.)
- Make your flatbread.
- Take a small amount of dough and roll it out with a rolling pin.
- Put a small frying pan on a high heat.
- Put the rolled-out piece of dough in the frying pan. The frying pan should be dry.
- Flip the flatbread over when you see bubbles appear on top.
- Fry it for 2 minutes on the other side.
- Serve the rice and curry on a plate with a flatbread. Add chutney, yoghurt, or similar, if you want.