Monday, 19 March 2012

Saag Aloo with Spiced Roasted Gobi

This recipe is based on a recipe from the Hairy Bikers, and the easiest thing to do is to link to their original recipe.  A couple of variations: the cauliflower was tossed in a teaspoon of garam masala before roasting, and the Saag Aloo curry had a base of pureed onion, ginger and garlic, as well as a sliced onion - this gives a thicker finish to the dish.  I also used all cauli, as I didn't have any romenesco to hand.  I don't think it diminished the overall result!  This was utterly delicious, the cauliflower being transformed by the roasting and retaining its texture and interest without being water-logged.  Definitely under a fiver too.  Yummy with simple boiled basmati rice.

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