Ingredients
For frying
- 600 grams florets of cauliflower
- 450 grams potatoes, peeled & quatered
Aloo Gobi
- 150 grams stalk & leaves of cauliflower
- 20 grams canola or vegetable oil
- 1 medium onion
- 1/2 teaspoon cumin seeds
- 2 cloves garlic
- 2 cm cubed ginger
- 1 Medium tomato
- 1/2 teaspoon chilli ground
- 1 teaspoon dried fenugreek leaves
- 1/4 teaspoon turmeric powder
- 2 sprigs of coriander, -save some for garnish-
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Separately fry cauliflower florets and potatoes in a non-stick frying pan until golden all over & set aside.
1- Add onion, garlic & ginger to
"Closed lid" & chop for 3 sec/speed 7.Scrape down sides of the bowl.
2- Add oil, cumin seeds & chilli & saute varoma temp/5 min/speed 1.
3-Add tomato, coriander,stalk & leaves of cauliflower chop 3sec/speed 7.
Scrape down sides of the bowl.
4- Add salt, turmeric & fenugreek. Cook for 5min/varoma temp/
"Gentle stir setting" .5- Add fried potatoes & cauliflower florets for 5 min/
"Gentle stir setting" /
"Counter-clockwise operation" /varoma tempGarnish with some coriander & enjoy
Aloo Gobi
Tip
Steaming cauliflower florets & potatoes cut into quaters in the varoma dish is a healthier option. (500g water in "Closed lid" - 17-20min/varoma/speed 1-2 should do it)
Others would prefer them deep fried.
Green chillies (2-3 deseeded) can be used instead of chilli powder but need to be added on step 1.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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