Aloo Gobi Curry
with Oven-Crisped Cheesy Naan
Cooking time
25 minutes
Servings
4
Calories
570 /serving
Aloo means potatoes and gobi means cauliflower, and these two veggies are a common pairing in Northern India. They make a filling combo for a meatless meal that’s golden-coloured with Indian spices and ready to be scooped with warm cheddar-topped naan.
We will send you:
- 900g Potatoes
- 400g Cauliflower florets
- 1 Onion (or shallot)
- 60ml Vegetable demi-glace
- 30ml Tomato paste
- 60g Grated aged cheddar
- 4 Naan
- 15g Mellow Mumbai spices (garlic purée, sea salt, coriander, ginger purée, paprika, cumin, turmeric, fennel seeds, dried fenugreek leaves, black peppercorn)
Contains: Milk • Wheat
You will need:
Large pot
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Total Fat
10 g
Saturated Fat
4 g
Sodium
960 mg
Total Carb
105 g
Sugars
9 g
Protein
21 g
Fibre
13 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Peel and medium-dice the potatoes.
- Halve, peel and medium-dice the onion.
Start the aloo gobi
- In a large pot, heat a drizzle of oil on medium-high.
- Add the cauliflower (halve if large) and potatoes. Sauté, 4 to 6 min., until beginning to brown.
- Add the onion, tomato paste, 2 tbsp water, the spices and S&P. Sauté, 1 to 2 min., until the onion begins to soften.
Finish the aloo gobi
- To the pot, add the demi-glace and 2 cups water.
- Simmer, 6 to 7 min., until the sauce has thickened and the vegetables are tender; season with S&P.
Toast the naan
- Meanwhile, arrange the naan on a lined sheet pan.
- Sprinkle with the cheese.
- Bake, 5 to 7 min., until the cheese has melted and the naan is crispy.
Plate your dish
- Divide the aloo gobi between your bowls.
- Serve the naan (cut into wedges) on the side. Bon appétit!
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