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Aloo Gobi

basmati rice, naan bread and katchumber salad


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Aloo gobi is a vegetarian dish from the Indian subcontinent made with potatoes, cauliflower and Indian spices. A dish that's made with a few freshly ground whole spices, known for its incredible flavor and is traditionally made in a cast iron wok.


Ingredients IQ:

Turmeric is a plant that has a very long history of medicinal use, dating back nearly 4000 years.


In Your Bag

  • Masala Sauce
  • Tomato
  • Fenugreek
  • Cumin Infused Oil
  • Tumeric
  • Cauliflower
  • Cucumber
  • Lemon
  • Salt & Pepper
  • Cilantro
  • Fried Onion
  • Curry Spice
  • Potato
  • Ginger Garlic Paste
  • Hot Kashmiri Chili
  • Basmati Rice
  • Naan (2pc pkg)
  • Vegetable Broth


Cook the Basmati Rice

  • Rinse the Basmati Rice thoroughly with water & leave it soaked for
    5 minutes.
  • Boil 2 cups of water on high. Use standard water to rice ratio
    (2 :1 water : rice)
  • Strain the soaked Basmati Rice and add it to the boiling water carefully.
  • Add Salt to taste and a splash of oil. 
  • Cook 7- 8 minutes, or until the water has been absorbed.
  • Cover and turn off the heat. Fluff the rice with a fork before serving.

    Prep the Main

    • Wash, peel and cut Potato, chop the Cilantro.
    • Wash and cut Tomato in half, setting half aside for side dish and cutting the other half in quarters.
    • In a medium pot, boil water on high, add cut Potato, TurmericSalt and cook for 3-5 minutes or until Potato is half cooked. 
    • Add cut Cauliflower & simmer for 3 minutes or until crisp-tender. 
    • Drain and keep Potato & Cauliflower aside.
    • Open the pack of Vegetable Broth concentrate and dilute with 8 oz of warm water, keep it aside.

    Cook the Main

    • Heat a pan on medium low and add the Cumin Infused Vegetable Oil.
    • Add the fresh Ginger Garlic Paste and saute for a minute until golden.
    • Add the Masala Sauce and the Curry Spice, saute for 1-2 minutes. (OPTIONAL) - Season with Hot Kashmiri Chili to increase the spice level.
    • Add the boiled Cauliflower/Potato, cut Tomato and the Vegetable Broth, then mix well, cover and cook on medium low for 3-5 minutes. 
    • Add Fenugreek and Salt to taste.
    • Garnish with chopped Cilantro and Fried Onion.

    Warm the Bread

    • Preheat your oven at 350.
    • Place the Naan on a baking sheet or directly on the oven rack and heat it for 1-3 minutes.

    Make your Side

    • Dice the half of Tomato, add diced Cucumber and Cilantro.
    • Cut and squeeze Lemon, add Salt and Black Pepper.
    • Mix all the ingredients well and serve chilled.

    Plate your Dish

    • Divide the Basmati Rice, Aloo Gobi and Cucumber Salad between 2 plates then serve each with the warm Naan. Enjoy!
    Wash uncut produce before use
    Scaling the recipe
    Adjusting the ingredient quantities for a different amount of servings. Our recipes are pre portioned for two.
    Whether you are cooking for one, two or four, adjusting the ingredients quantities is simply halving or doubling the ingredients.
    Packaged and shipped from a facility that uses milk, egg, peanut, tree nut, wheat, soy, fish, crustacean shellfish. While we take steps to minimize the risk of cross-contamination, we cannot guarantee that any of our products are safe to the consumer with peanut, tree nut, soy, milk, egg or wheat allergies.