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Sentinel Digital DeskBy : Sentinel Digital Desk

  |  28 Jan 2020 12:15 PM GMT

Aloo Gobi


450g/1lb potatoes

1 medium cauliflower

4 tbsps sunflower or light olive oil

½ tsp black mustard seeds

½ tsp cumin seeds

6-8 fenugreek seeds

1 dried red chilli, torn into pieces

1 medium onion, finely sliced

1 green chilli, chopped

½ tsp ground turmeric

1 tsp ground coriander

½ tsp ground cumin

1 tsp salt or to taste

1 tbsp coriander leaves


Boil the potatoes in their jacket and allow them to cool thoroughly. Boiling in their jacket is important, as the potatoes should be dry, not sticky. Peel and cut them into 2.5cm/1-inch cubes.

Divide the cauliflower into approximately the same sized florets as the cubed potatoes. Blanch them for 2 minutes, drain and plunge into cold water to stop cooking further.

Heat the oil over a medium heat, when hot, but not smoking, throw in the mustard seeds, followed by the cumin, dried chilli and fenugreek (in that order).

Add the onion and green chilli and cook until the onion is golden brown (8-10 minutes), stirring regularly and reducing the heat slightly towards the last 3-4 minutes. Add the ground spices and cook for 1 minute.

Add the potatoes, cauliflower and salt. Sprinkle 3 tablespoons water over the vegetables, mix well and cover the pan. Cook until the vegetables are heated through. Stir in the coriander leaves and remove from the heat.

Aloo Tikki


500g/1.2lb potatoes, boiled, cooled and mashed

2 tsps freshly grated root ginger

1 fresh red chilli, finely chopped

15g/1/2oz coriander leaves, chopped

90g/3oz soft fresh breadcrumbs

Salt to taste

Plain flour for dusting

Rapeseed or plain olive oil for shallow frying


Mix all the ingredients together except flour and oil. Chill the mixture for 30 minutes. This makes it easier to shape the cakes.

Divide the potato mixture into two halves. Place potato mixture on a floured board, flatten to about 1cm/1/2” thickness and cut out shapes with a cookie cutter or make small balls and flatten into round cakes.

Pour the oil into a frying pan and place over a medium heat. When hot, add the potato cakes in a single layer without overcrowding the pan. Fry until golden brown on both sides. Drain on absorbent paper.

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