An authentic yet simple recipe of Indian-spiced potatoes and cauliflower that will delight your taste buds and tickle your senses! This delicious dish requires only enthusiasm and is super easy to make. Served with fluffy cumin seed speckled basmati rice – you’re in for a real treat!
Aloo Gobi & Jeera Rice
Aloo Gobi & Jeera Rice
with crispy lentils, a yoghurt drizzle & fresh coriander
Hands on Time: 25 - 45 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Cauliflower Florets
- Cumin Seeds
- Curry Spice
- Fresh Chilli
- Fresh Chillies
- Fresh Coriander
- Garlic Clove
- Garlic Cloves
- Lentils
- Low Fat Plain Yoghurt
- Onion
- Onions
- Potato Chunks
- Tomato Passata
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
READY, ALOO, GOBI!
Preheat the oven to 220°C. Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 3-4 minutes until soft, shifting occasionally. Add the curry spice, the grated garlic, and ½ of the chopped chilli (to taste). Fry for 1-2 minutes until fragrant. Add the tomato passata, the potato chunks, and 50ml of water. Simmer for 12-15 minutes until reduced and thickening.
CRISPY LENTILS
Place the drained lentils on a roasting tray. Toss in a drizzle of oil and some seasoning, and spread them out in a single layer. Roast in the hot oven for 12-15 minutes until crispy.
JEERA RICE
Place a pot over medium-high heat with a drizzle of oil. When hot, add the cumin seeds and fry until the seeds begin to pop and splutter. Add in the remaining chopped chilli (to taste) and the rinsed rice. Toast the rice in the pan for 1-2 minutes then stir through 225ml of salted water. Bring to the boil, then reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain if necessary, add ½ of the chopped coriander to the pot, and fluff up with a fork.
ALMOST THERE
In the final 5-10 minutes, add the cauliflower chunks to the aloo gobi and simmer until softened on the outside with a bite on the inside. Season and cover to keep warm until serving.
TIME TO EAT!
Bowl up a delicious steaming pile of the jeera rice and top with a generous helping of the aloo gobi. Scatter over the crispy lentils, drizzle with the yoghurt, and garnish with the remaining chopped coriander and any remaining chilli (to taste). There you have it, Chef!
Onion - 1
Curry Spice - 20ml
Garlic Clove - 1
Fresh Chilli - 1
Tomato Passata - 100g
Potato Chunks - 250g
Lentils - 120g
Cumin Seeds - 10ml
White Basmati Rice - 100ml
Fresh Coriander - 4g
Cauliflower Florets - 200g
Low Fat Plain Yoghurt - 60ml
READY, ALOO, GOBI!
Preheat the oven to 220°C. Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 3-4 minutes until soft, shifting occasionally. Add the curry spice, the grated garlic, and ½ of the chopped chilli (to taste). Fry for 1-2 minutes until fragrant. Add the tomato passata, the potato chunks, and 100ml of water. Simmer for 12-1 minutes until reduced and thickening.
CRISPY LENTILS
Place the drained lentils on a roasting tray. Toss in a drizzle of oil and some seasoning, and spread them out in a single layer. Roast in the hot oven for 12-15 minutes until crispy.
JEERA RICE
Place a pot over medium-high heat with a drizzle of oil. When hot, add the cumin seeds and fry until the seeds begin to pop and splutter. Add in the remaining chopped chilli (to taste) and the rinsed rice. Toast the rice in the pan for 1-2 minutes then stir through 450ml of salted water. Bring to the boil, then reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain if necessary, add ½ of the chopped coriander to the pot, and fluff up with a fork.
ALMOST THERE
In the final 5-10 minutes, add the cauliflower chunks to the aloo gobi and simmer until softened on the outside with a bite on the inside. Season and cover to keep warm until serving.
TIME TO EAT!
Bowl up a delicious steaming pile of the jeera rice and top with a generous helping of the aloo gobi. Scatter over the crispy lentils, drizzle with the yoghurt, and garnish with the remaining chopped coriander and any remaining chilli (to taste). There you have it, Chef!
Onions - 2
Curry Spice - 40ml
Garlic Cloves - 2
Fresh Chillies - 2
Tomato Passata - 200g
Potato Chunks - 500g
Lentils - 240g
Cumin Seeds - 20ml
White Basmati Rice - 200ml
Fresh Coriander - 8g
Cauliflower Florets - 400g
Low Fat Plain Yoghurt - 125ml
READY, ALOO, GOBI!
Preheat the oven to 220°C. Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 4-5 minutes until soft, shifting occasionally. Add the curry spice, the grated garlic, and ½ of the chopped chilli (to taste). Fry for 1-2 minutes until fragrant. Add the tomato passata, the potato chunks, and 150ml of water. Simmer for 15-20 minutes until reduced and thickening.
CRISPY LENTILS
Place the drained lentils on a roasting tray. Toss in a drizzle of oil and some seasoning, and spread them out in a single layer. Roast in the hot oven for 12-15 minutes until crispy.
JEERA RICE
Place a pot over medium-high heat with a drizzle of oil. When hot, add the cumin seeds and fry until the seeds begin to pop and splutter. Add in the remaining chopped chilli (to taste) and the rinsed rice. Toast the rice in the pan for 1-2 minutes then stir through 600ml of salted water. Bring to the boil, then reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain if necessary, add ½ of the chopped coriander to the pot, and fluff up with a fork.
ALMOST THERE
In the final 5-10 minutes, add the cauliflower chunks to the aloo gobi and simmer until softened on the outside with a bite on the inside. Season and cover to keep warm until serving.
TIME TO EAT!
Bowl up a delicious steaming pile of the jeera rice and top with a generous helping of the aloo gobi. Scatter over the crispy lentils, drizzle with the yoghurt, and garnish with the remaining chopped coriander and any remaining chilli (to taste). There you have it, Chef!
Onions - 3
Curry Spice - 60ml
Garlic Cloves - 3
Fresh Chillies - 3
Tomato Passata - 300g
Potato Chunks - 750g
Lentils - 360g
Cumin Seeds - 30ml
White Basmati Rice - 300ml
Fresh Coriander - 12g
Cauliflower Florets - 600g
Low Fat Plain Yoghurt - 180ml
READY, ALOO, GOBI!
Preheat the oven to 220°C. Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 4-5 minutes until softening, shifting occasionally. Add the curry spice, the grated garlic, and ½ of the chopped chilli (to taste). Fry for 1-2 minutes until fragrant. Add the tomato passata, the potato chunks, and 200ml of water. Simmer for 15-20 minutes until reduced and thickening.
CRISPY LENTILS
Place the drained lentils on a roasting tray. Toss in a drizzle of oil and some seasoning, and spread them out in a single layer. Roast in the hot oven for 12-15 minutes until crispy.
JEERA RICE
Place a pot over medium-high heat with a drizzle of oil. When hot, add the cumin seeds and fry until the seeds begin to pop and splutter. Add in the remaining chopped chilli (to taste) and the rinsed rice. Toast the rice in the pan for 1-2 minutes then stir through 900ml of salted water. Bring to the boil, then reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. Drain if necessary, add ½ of the chopped coriander to the pot, and fluff up with a fork.
ALMOST THERE
In the final 5-10 minutes, add the cauliflower chunks to the aloo gobi and simmer until softened on the outside with a bite on the inside. Season and cover to keep warm until serving.
TIME TO EAT!
Bowl up a delicious steaming pile of the jeera rice and top with a generous helping of the aloo gobi. Scatter over the crispy lentils, drizzle with the yoghurt, and garnish with the remaining chopped coriander and chilli to taste. There you have it, Chef!
Onions - 4
Curry Spice - 80ml
Garlic Cloves - 4
Fresh Chillies - 4
Tomato Passata - 400g
Potato Chunks - 1kg
Lentils - 480g
Cumin Seeds - 40ml
White Basmati Rice - 400ml
Fresh Coriander - 15g
Cauliflower Florets - 800g
Low Fat Plain Yoghurt - 240ml
Woolies Products in this dish
