Aloo Gobi w Roti & Raita

Name: Aloo Gobi w Roti & Raita
Prep time: 35 min
Cook time: 55 min
Total time: 1 h 30 min
Cuisine: Asian, Indian
Ingredients: 2tbsp coconut oil; 1tsp cumin seeds; 1 large onion; Knob ginger; 4 garlic cloves; 2 Birdseye chillies; Handful coriander stems; 1tsp paprika; 250ml vegetable stock; 400g tinned tomatoes; 1tsp salt; Cracked black pepper; Bay leaf; 1tsp turmeric powder; 1tsp garam masala; Large cauliflower; 8 Charlotte potatoes; Handful coriander leaves; 250g self-rising flour; 1tbsp olive oil; 1/2tsp salt; 140ml water; 175g dairy-free yoghurt; 1 garlic clove; 1 small green chilli (optional); Handful coriander; Handful mint leaves; Pinch salt; Cracked black pepper; Juice of 1/4 a lime

13 steps

Prep:35minCook:55min

Cauliflower Potato Curry w Flatbread & Mint Yoghurt (Prep time is based on the dough resting for 30 mins). This is one of my all-time favourite dishes. The sauce is the same as my chickpea curry, however, the texture of the fillings are so different - deffo worth a try! What I love about aloo gobi is that the cauliflower and potatoes absorb all the spices perfectly. Because of this, it’s a lot less saucier, so it’s best to have with roti/flatbread rather than rice. If you’d like to eat this with rice then you could add more water to the dish, so it’s not as dry. It’s important to allow the potatoes to cook first in the sauce then add cauliflower, to avoid ending up with a mushy mess. Narrow potatoes are best for this recipe, as they cook more evenly in the sauce than a rounder one would. I’ve tried this curry before using sweet potatoes and it just didn’t work out at all. The sweetness didn’t blend well with the spices and they didn’t absorb the flavour as nicely as a regular potato would. This flatbread recipe is so versatile, you can add anything to the dough and it’ll turn out delicious! If you follow me on Instagram you’ll see that I made some spring onion and feta flatbreads recently. Try this with whatever flour you’d like, wholemeal is great. Serving suggestions for the raita/mint yoghurt will be more than enough for 4 servings. It’s best to make a larger amount for it to blend nicely, then save in the fridge and have on the side of your meals. Consume within 3-4 days. I’d love to see if you guys make this and what yummy combinations you come up with for the flatbreads! Also, how you like your raita - chilli or no chilli? Tag me on on IG or TikTok @CeginKali

Updated at: Thu, 17 Aug 2023 10:02:46 GMT

Ingredients

4 servings

Instructions

Aloo Gobi/Cauliflower Potato Curry

Step 1

Heat oil on a medium heat in a pan, add cumin seeds and fry for 20 seconds (do not burn). Dice onion and add to pan, cook until golden brown.

Step 2

Meanwhile in a food processor, blitz ginger, garlic, chillies and coriander stems. Add mixture to pan, combine with paprika and allow to cook.

Step 3

As it turns into a paste, gradually add 250ml vegetable stock (or water) to avoid catching. Add tinned tomatoes, salt, pepper, bay leaf, turmeric and garam masala.

Step 4

Cover with a lid and leave to simmer on a medium to low heat for 5-10 minutes. Stir then add peeled and diced potatoes.

Step 5

Cover and allow to cook for a further 15-20 minutes before adding cauliflower florets. Stir and cover again for another 15-20 minutes.

Step 6

Once potatoes and cauliflower are soft enough to eat (add more water if needed), garnish with chopped coriander and serve with whatever you’d like! I had mine with roti/flatbread and raita/mint yoghurt -enjoy!

Roti/Flatbread

Step 7

Sift flour into a mixing bowl, add salt, oil, water and knead gently until a dough is formed. Cover and leave to rest for 30 minutes.

Step 8

Sprinkle flour onto a clean surface and divide the dough into 8 equal pieces. Roll each one into a thin circle with a rolling pin.

Step 9

Brush one side of the rolled out dough with oil and place into a hot frying pan (oil side down). Carefully brush the other side with oil and allow to fry.

Step 10

They should puff up within a minute, depending on how hot the pan is. You can flip it over to check. Once there are brown speckles on both sides then they’re done.

Step 11

Place into a clean tea towel and wrap to keep warm whilst the others cook. Repeat until they’re all ready to eat - enjoy!

Raita/Mint Yoghurt

Step 12

Add yoghurt, peeled garlic, green chilli (optional), handful of coriander (stem included), handful of mint leaves, a pinch of salt, sprinkle of black pepper, juice from 1/4 a lime to a blender and blend until smooth.

Step 13

Serve on the side of any Indian curry dish with cucumber, to cool down the palette. For a more traditional taste try it with the green chilli, only if you can handle the spice - enjoy!