A Fast Aloo Gobi: Just Add Masala

We’re so excited to share our latest cooking webisode featuring Jaswant’s Kitchen! Our webseries cooking host, Karen Johnson learns how to make a quick aloo gobi when time is short.

Jaswant knew that the traditional way of cooking Indian food was too complicated and time consuming for her busy kids.  With the knowledge from her degree in Food Science and Nutrition, she developed complex spice blends (with recipes) that have made cooking Indian food a cinch!

Promo code:  MASALA (case sensitive) to get FREE SHIPPING on your first order until Nov. 18th, 2015!

Recipe for Aloo Gobi Via Jaswant’s Kitchen:

• ½ head cauliflower
• 2 yellow potatoes
• 1 ½ tbsp Jaswant’s Kitchen Tadka Masala
• 1 tbsp ginger (minced)
• 1 tbsp canola oil
• ¼ cup water
• ½ tsp salt
• cilantro (for garnish)

Wash potatoes thoroughly with cold running water. If using new potatoes, leave the skin on (otherwise remove skin) and cut in half and then make half inch thick slices. Cut the cauliflower including stems into smalls pieces. Wash cauliflower thoroughly in cold running water and drain.

Heat the oil in a heavy-based pan and fry the potatoes with salt for 3-4 minutes at medium heat until slightly golden. Add Jaswant’s Kitchen Tadka Masala and water. Cook for another minute.

Add ginger and cauliflower and stir to coat all pieces with the masala. Cover and cook for 3-4 minutes. Remove the lid and cook until potatoes are done and the cauliflower is slightly soft but not mushy. Then reduce heat to low and simmer until all the water evaporates.

Garnish with chopped cilantro and serve with chapatti or naan.

Makes 4 servings
Prep Time: 10 min
Cook Time: 15 min

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