Satnam Singh

Work: ssingh@groq.com
Personal: satnam@raintown.org
Personal: satnam6502@gmail.com
FP Castle: satnam@fpcastle.com
Professional: s.singh@acm.org
Professional: s.singh@ieee.org

satnam6502
satnam6502
satnam6502
satnam6502

Personal website: raintown.org
FP Castle: fpcastle.com

Aloo Gobi
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Aloo Gobi

Cauliflower and potato, based on my mother’s recipe. My mum uses the leaves of the cauliflower for extra flavour, which are chopped up into small pieces.

Aloo Gobi

Serves 4.

Ingredients

Recipe

  1. Put on the basmati rice to cook.
  2. Heat the cooking oil in a large pot over a medium heat until warm.
  3. Add the cumin seeds and mustard seeds and cook until they crackle and pop.
  4. Add the chopped onions and cook for about 5 minutes until the onions are soft.
  5. Add the ginger and garlic and cook for about 3 minutes, until aroma is evident.
  6. Add chopped tomatoes and fennel seeds, ground black pepper, salt, chili powder, turmeric, ground cumin and ground coriander.
  7. Cook down for about 5 minutes.
  8. Add the chopped potatoes and the cauliflower florets and leaves.
  9. Turn heat to medium low and put a lid on the pan.
  10. Cook for 10 minutes.
  11. Stir, and cook for another 10 minutes.
  12. Check for salt, adding another ¼ or ½ teaspoon if required.
  13. Taste a cube of potato to check for it being cooked and soft. If not, cook for a further five minutes with lid on.
  14. Serve with basmati rice.