Satnam Singh

FP Castle:


Personal website:
FP Castle:

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.



  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.


Cail Bruich
Aloo Gobi
Chicken Tikka Masala: Marks and Spencer vs. Waitrose Ready Meals
Atelier Crenn
Crispy Spicy Okra
Satnam's Chicken Curry
Celiac Disease
Chicken Tikka Masala
Lentil Dahl
The Fat Duck
Postcard From The Valley