Napper Snacker Backpacker

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Aloo Gobi – “Indian cooking so easy any idiot can do it!”

Ok Kids, coming at ya from India, one of my favourite recipes. This one not only tastes delicious, but clearly it photographs well. It’s only one of the amazing recipes that Papu and the team at Shri Jasnath Asan (Ashram) shared with us this month, and it will be part of the wellness program launching in November 2017 at the Ashram. 


300g potatoes, cut into chunks

300g cauliflower, cut into florets

200g onion (red or yellow, do what you feel)

300g chopped tomatoes

5 tbs ghee, or oil if you are vegan

1/4 tsp mustard seeds

1/2 tsp cumin seeds

1/2 tsp tumeric powder

1 tsp coriander powder

1/4 tsp chilli powder

1 tsp salt (or to taste)

pinch of asafoetida*


There is a method to the madness of Indian cooking: first get your fat hot (I mean your ghee or oil, you pervert!) then sizzle  your seeds. Add in onion and/or garlic next and powdered spices last. Indian cooking is (mostly) quick cooking too – we were happy to learn that most of our favourite meals can be made in about 10 minutes – but a secret to this is mise en place: You need to have your s**t together BEFORE you get your fat hot, or the whole quick-cook falls apart. So chop your veggies and find all your spices before you get going OK? Ok. Let’s begin.

  1. Par-boil your potatoes and cauliflower while you muck around in the kitchen opening all the spice containers. Strain and let sit so they really dry off.
  2. Heat up the ghee/oil. Set a couple of cumin seeds in the oil and when they start bubbling then the oil is hot.
  3. Aloo Gobhi in progress

    Aloo Gobi in progress

    Throw in your cumin and mustard seeds. Quickly now!

  4. Follow it up with your onion, give it a whirl with a metal or wooden spoon. The pan should be hot, everything is popping up and burning your arms. If you can’t take the heat, get out of the kitchen!
  5. Add in all your powders and stir it around a bit.
  6. When the onion is softening, throw in potatoes and cauliflower.
  7. After about 2 minutes, toss in your tomato and keep stirring it around about five minutes more.
  8. Eat it up!

At the Ashram we would serve this with an accompaniment like some green veg, a couple slices of tomato and cucumber and some chapati bread. Nom!

‘* Also called “hing”, this is a taste enhancer made from the root of a vegetable. It smells super gross but makes food tasty. If you can’t find it at home, just omit it. But it might be worth getting your hands on – it’s a digestive aid and makes you less farty! We all know someone who could use some of that in their Christmas stocking eh?

1 Comment

  1. Most entertaining recipe I’ve ever read – I laughed out loud at your annotations. Your blog is so much fun!

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