This recipe has derived from the very popular ‘aloo gobi’, I have added some chickpeas for variation. Most Indian restaurants would serve this dish without the chickpeas, and add green peppers instead. I love chickpeas so I have created this version.
1 ½ large Potato, diced
½ head of Cauliflower
½ can of Chickpeas (270 ml)
1 ½ tsp Garlic, chopped
½ tsp Turmeric
½ tsp Cumin powder
½ tsp Red Chili powder
½ tsp dried fenugreek leaves
½ Tomato, roughly chopped
2 tbsp fresh coriander, chopped
Heat oil in a wok or a pan. Add garlic, salt, turmeric, cumin, chili powder, fenugreek leaves and potato. Simmer for 5 minutes, then cauliflower. Continue to simmer slowly for 10 mins or until the potatoes are cooked. At any point you see the mixture looking too dry add a little hot water, so it doesn’t stick to the pan.
Add chickpeas and tomato cook for a further 5 mins. (Add some green pepper or spinach here instead of the chickpeas, if you prefer)
Then add the coriander and cook for another 5 mins or so. Serve with tandoori roti or paratha, along with some chutney and green chilies.
- Aloo Gobi ~ Potato & Cauliflower Dry Curry (ateaspoonofturmeric.com)
- Vegan: Chickpea, Potato, and Spinach Jalfrezi with Cilantro Chutney (seriouseats.com)
- Pan Asian: Channa Aloo (Curried chickpeas & potatoes) – Trinidad & Tobago (riceandcurry.wordpress.com)