Aloo Gobi
with Peas & Tomato
Cooking time
20 minutes
Servings
2/4
Calories
440 /serving
What does every winter veg fest need? Warm spices, for a start. Spark up our Into the Taj blend with fresh ginger, and then tie it all together with a generous pat of butter. Every bite is chock full of meatless goodness from cauliflower and potatoes.
We will send you:
- 2 Garlic cloves
- 20g Ginger
- 1 Shallot (or onion)
- 200g Cauliflower florets
- 1 Tomato
- 450g Potatoes
- 150g Green peas
- 30ml Vegetable demi-glace
- 14g Into the Taj spices (coriander, garlic purée, sea salt, ginger purée, paprika, cumin, mustard seeds, black peppercorn, turmeric, dried fenugreek leaves)
Contains: Milk • Mustard • Sulphites
You will need:
Grater
Large high-sided pan
Oil
Salt & pepper (S&P)
2 or 4 tbsp Butter
Total Fat
15 g
Saturated Fat
8 g
Sodium
830 mg
Total Carb
65 g
Sugars
12 g
Protein
13 g
Fibre
10 g
Preparation
Start the aloo gobi
- Small-dice the potatoes.
- Halve the cauliflower if large.
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the potatoes, cauliflower, spices and S&P.
- Sauté, 4 to 6 min., until beginning to brown.
Mise en place
- Meanwhile, halve, peel and mince the shallot.
- Grate the ginger.
- Mince the garlic.
- Medium-dice the tomato.
Finish the aloo gobi
- To the pan, add the garlic, ginger and shallot. Sauté, 30 sec. to 1 min., until fragrant; season with S&P.
- Add the tomato, demi-glace and 1 ½ cups water (double for 4 portions).
- Simmer, 8 to 10 min., until the sauce has thickened and the vegetables are tender.
- In the last 2 min., add the peas and 2 tbsp butter (double for 4 portions); stir well.
Plate your dish
- Divide the aloo gobi between your bowls. Bon appétit!
