Aloo Gobi


The previous recipe left me with some unused cauliflower/broccoli (caulibroc?).  Plus there’s a spare potato in the fridge.

Hmmmm, so what Indian vegetarian classic could I possibly use these ingredients in….?


Aloo Gobi

Cauliflower and broccoli florets, cut small

Mustard seeds, asafoetida, curry powder, turmeric, chilli powder

One potato, diced

1 big handful frozen peas

Vegetable oil


Put on Level 42’s greatest hits CD.

Pour yourself a drink.  It’s a sunny Sunday afternoon in Tangleton, after all!

Bring a pot of salted water to the boil and add your caulibroc. Boil for a couple of minutes, then remove from the heat and drain.

Heat the vegetable oil a in wok, and add the mustard seeds, asafoetida, curry powder and turmeric.

Duck for cover whilst the heated mustard seeds ping all over the kitchen.

Pretend to do a slap-bass solo to “Love Games“.

Add the diced potatoes to the spices, mix, then half-cover with water.  Cover and turn down the heat.  Simmer for 15odd minutes, stirring occasionally, until the potatoes are tender.

Bop along to “The Sun Goes Down“.   Skip “Micro Kid“, which, let’s face it, is a bit of a rubbish song.  Turn up the volume on “Hot Water“.  Dance like it’s 1986 again.

Add the peas, chilli and caulibroc.  Stir and replace the lid.

Simmer gently until the vegetables are tender, season with salt and then serve.





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