Recipe: Aloo Gobi with Curry Spiced Stuffing

Aloo Gobi with Spiced Indian Stuffing
This is Chef Gary’s classic version of one of his Indian restaurant faves, Aloo Gobi!

This is a dish that’s perfect if you fancy a vegetarian dinner, but what makes this version so nice is the unreal Indian infused stuffing on top!

Ingredients (to serve 4 as side/starter, 2 as main):

4 medium potatoes, cubed small

1 cauliflower medium, cut into small florets

1/2 litre of vegetable stock

1 onion, finely sliced

2 tomatoes medium, chopped

2 tsp curry powder

2 tsp cumin seeds

1 tbsp ginger garlic paste

1 tsp turmeric powder

1 tsp teaspoon red chilli powder (if wanting less spicy us Kashmir chilli)

2 tsp garam masala powder

1 tsp coriander powder

Spicy Stuffing

1/2 bag TS Foods Fresh Breadcrumbs

150g melted butter

2 tsp cumin powder

2 tsp garam masala

1 tsp curry powder

1 tsp turmeric powder


1. Heat some oil in a large pan to high heat. Add the cumin seeds and cook for 30 seconds to darken them. Add the onion, cook for 3-4 minutes to soften (careful not to let them burn!)

2. Add in your ginger garlic paste and rest of the spices then cook for another 2 mins and add 1 cup of water ( to prevent sticking)

3. Add the potatoes, cauliflower, vegetable stock and stir, making sure the vegetable are coated in all those flavours, Next, add the tomatoes and cook for 20 mins until potatoes become tender. Season with salt and pepper as you go

4. Remove from the pan and tansfer into a casserole dish or skillet pan, then place into a pre-heated oven 150c to keep warm while you make your stuffing.

5. Throw all your spicy stuffing ingredients into a large mixing bowl and mix well. Remove your skillet pan from the oven and top with your spicy breadcrumbs then turn up the oven to 180c and finish in oven for 20 mins and serve.


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