Serves 4 Portions
5 Minutes Prep Time
20 Minutes Cook
A plant-based classic built for reliable service.This Aloo Gobi delivers gentle spice, rounded depth and a clean vegetable finish, offering consistency, balance and dependable performance across high-volume menus.
Ingredients (serves 4)
Curry Sauce
- Onion, garlic and ginger mix – 15g
- Bang's Warm Moghul spice – 20g
- 2-3 fresh tomatoes (chopped) - 200g
- Oil – a splash
Protein/Veg (1 kg)
- 1 Cauliflower (floretted/blanched) – 500g
- Potato cubed – 200g
- Carrots cubed – 150g
- Coconut milk - 100g/ml
- Fresh coriander for garnishing
Recipe
Step 1
Prepare the base
Soak the onion, garlic and ginger mix in 100ml tepid water for 5 min. Gently fry with a flavourless oil on a low heat until soft, golden and aromatic.
Step 2
Build the sauce
Mix Warm Moghul spices with 50ml water to make a runny paste. Pour into the pan with the heated onion base and continue heating gently.
Wait until the spicy mixture release their oils and add the tomatoes and wait for the oils to separate again.
Step 3
Add the vegetables
Add vegetables and briefly increase the heat to seal the surfaces.
Reduce to a simmer add a splash of water and cook under a lid until tender. Finish with coconut milk and simmer until thick and creamy. Garnish with fresh coriander.
Chef's Tips:
Serve with fluffy rice or flat breads!
Nutritional Value for Bang's Aloo Gobi
Nutritional Values per 100g
Calories per serving: 125
Protein: 6g
Fat: 1g
Carbs: 55g
Sugar: 12g
