eCook Meal
Aloo Gobi & Jeera Rice
with crispy lentils, a yoghurt drizzle & fresh coriander
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R282.93
for 4 servings · R70.73 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Cauliflower Florets needs 800 gBroccoli & Cauliflower Florets 700 g 700 g at R56.99 · 1.14× packR65.13
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
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Potato Chunks needs 1 kgBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 14% of packR10.00
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Low Fat Plain Yoghurt needs 240 mlAyrshire Low Fat Strawberry & Litchi Flavoured Drinking Yoghurt 300 ml 300 ml at R19.99 · 80% of packR15.99
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Fresh Chillies needs 4Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Cumin Seeds needs 40 mlCumin Seeds 40 g R40.99 · whole pack (size can't be divided)R40.99
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Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Curry Spice needs 80 mlChicken Masala 50 g R29.99 · whole pack (size can't be divided)R29.99
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Onions needs 4Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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White Basmati Rice needs 400 mlFully Cooked White Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
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Lentils needs 480 gLentil & Barley Soup Mix 600 g 600 g at R42.99 · 80% of packR34.39
Not in the Woolies basket — source these elsewhere:
- Tomato Passata
Shopping
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Frequently Asked Questions
What is the preparation time for Aloo Gobi & Jeera Rice?
The preparation time for Aloo Gobi & Jeera Rice with crispy lentils, a yoghurt drizzle & fresh coriander is between 25 and 45 minutes.
What is the total time required to make Aloo Gobi & Jeera Rice with crispy lentils, a yoghurt drizzle & fresh coriander?
The total time required to make Aloo Gobi & Jeera Rice with crispy lentils, a yoghurt drizzle & fresh coriander is between 45 and 60 minutes.
How many servings does Aloo Gobi & Jeera Rice provide?
4 servings
What are the main ingredients in Aloo Gobi & Jeera Rice?
Cauliflower Florets, Chilli, Cumin Seed, Curry Spice, Fresh Coriander, Garlic, Lentils, Onion, Potato, Tomato Passata, White Basmati Rice, Yoghurt
What is the nutritional information of Aloo Gobi & Jeera Rice?
Calories: 984, Carbs: 194 grams, Fat: grams, Protein: 45.8 grams, Sugar: 20.2 grams, Salt: 335 grams
How do I prepare Aloo Gobi & Jeera Rice?
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! 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. 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. 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. 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.
What should be prepared from my kitchen to make Aloo Gobi & Jeera Rice?
Cauliflower Florets, Chilli, Cumin Seed, Curry Spice, Fresh Coriander, Garlic, Lentils, Onion, Potato, Tomato Passata, White Basmati Rice, Yoghurt
How many calories does Aloo Gobi & Jeera Rice have?
984 calories
How much fat content does Aloo Gobi & Jeera Rice have?
grams