Fenugreek And Fennel Aloo Gobi is a light and refreshing gluten-free, vegan side dish. Perfect for curry night or a light lunch. In Hindi and Urdu Aloo means potatoes and gobi means cauliflower so Fenugreek And Fennel Aloo Gobi is a curry with potato and cauliflower. It’s a great dish to serve with almost any curry or Asian dish.
Fenugreek And Fennel Aloo Gobi is a northern Indian dish. Not at all spicey (no chilli) and full of flavour. This dish goes so well with Chick Peas and Kale in Tamarind Tomato Sauce, Perfect Plain Rice, Gluten-Free, Vegan Flatbread, poppadoms and pickles (try aubergine pickle, it’s amazing!).
Allergy Information – Fenugreek And Fennel Aloo Gobi
Fenugreek And Fennel Aloo Gobi is gluten-free and vegan as well as… celery free, coconut free, garlic free, lupin free, mustard free, onion free, peanut free, sesame free, soya free, tree nut free.
Top Tips – Fenugreek And Fennel Aloo Gobi
You will need a large (very large) frying pan with a lid. If you don’t have a really large one you can split the recipe in half and cook in two batches.
Cook for just enough time for cauliflower and potatoes to become tender. You don’t want mushy cauliflower!
Use floury potatoes e.g. Maris Piper – you can use waxy but texture will be different.
Recipe – Fenugreek And Fennel Aloo Gobi
Preparation time 10 minutes (excluding standing time)
Cooking time 25 minutes
Ingredients – Fenugreek And Fennel Aloo Gobi
1 kilogram cauliflower (~1 small-medium cauliflower)
500 grams potatoes (~ 2 medium potatoes)
4 tablespoons vegetable oil
0.5 teaspoon fenugreek seeds
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1 teaspoon dried red chilli flakes
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon sea salt flakes
0.25 teaspoon freshly ground black pepper
1 teaspoon garam masala
Method – Fenugreek And Fennel Aloo Gobi
1. Cut away the outer leaves from the cauliflower and clean and trim the stalk. Separate the cauliflower florets and slice length-ways in to heads that are 1-1.5 centimetres wide. Dice any remaining stalk into approximately 1-1.5 centimetre dice. Place the florets and diced stems into cold water
2. Scrub the potatoes and cut into approximately 1-1.5 centimetre dice. Add to the cold water with the cauliflower and leave for approximately 30 minutes
3. Drain the cauliflower and potatoes and pat dry with a tea towel
4. Heat the oil in a large frying pan (one with a lid) until very hot (almost smoking). Add the fenugreek, fennel, cumin seeds and dried red chilli and stir. Quickly add the cauliflower and potatoes. Stir to mix well and reduce to a medium heat
5. Add the turmeric, coriander, salt and pepper and gently sauté for around 10 minutes. Add four tablespoons of water to the pan and quickly put the lid on the pan. Turn the heat right down and gently cook for a further 10 minutes until the cauliflower and potatoes are tender
6. Sprinkle the garam masala over the cauliflower and potatoes, stir gently and serve.