Salad Ki Aloo Ghobi


Aloo Ghobi Salad

Aloo ghobi curry (potato and cauliflower) is a stalwart on the curry house menu, however sometimes we just need a lighter touch, something which leaves us ready for more rather than being rolled out of the door.

This is a cooled salad de-construction of the curry version. It’s textured and more-ish but save yourself for the main course.

Serves 4

  • 400g new potatoes
  • 600g cauliflower
  • 1 tsp crushed cumin seeds
  • 3 garlic cloves, crushed
  • 1 tsp chilli flakes
  • Salt
  • Black pepper
  • 6 tbs rapeseed oil
  • 2 medium red onions, finely sliced
  • 1 x 400g of tinned chickpeas
  • 500g spinach leaves
  • 100g cashew nuts (optional)
  • Lime wedges to serve

Dress with mint & coriander chutney

  • 50g fresh coriander
  • 25g mint leaves
  • 1 green chilli
  • 1 inch fresh ginger
  • 1 garlic clove peeled
  • 1 tbs lemon juice
  • ½ tsp salt
  • ½ tsp sugar
  • 200ml greek yoghurt

In a blender blitz everything until silky and brilliant green.

Aloo ghobi salad

How To Make Aloo Ghobi Salad

Preheat the oven to 180C

Cube the potatoes into 2cm pieces, and chop the cauliflower into small florets. Place the cauliflower on a separate baking tray to the potatoes. Dust with the cumin seeds, garlic, chilli flakes, salt and pepper. Gloss the vegetables with 4 tbs of oil and mix thoroughly.  Cook for up to 30 minutes, turning half way through to avoiding the vegetables sticking to the tray and remove when cooked and tanned.

Using a frying pan, over a medium heat, pour in 2 tablespoons and slide the onions, and caramelise for 10-15 minutes, stirring occasionally. Now add in the chickpeas, heat through for 2 mins, pop in the spinach and allow to wilt.

Add the potatoes and cauliflower into the pan and coat all the ingredients with each other. Decant into bowls, drizzle the chutney over the top, scatter the cashew nuts and serve with lime wedges.

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