Our special this week is about as traditional as it gets. Aloo Gobi is a staple part of the Punjabi diet in the winter months. The final cauliflowers are being harvested around now, and many households will be eating Aloo Gobi with Tarka Daal and chapatis. A wonderful, homely meal.
Our Aloo Gobi is cooked using sunflower oil, rather than ghee, to make it healthier. Plenty of fresh cumin seeds and ginger give it some zing, and a couple of tomatoes add body. Try it with our Tarka Daal and experience a meal just like my mother makes.