Aloo Gobi

Born and raised in Birmingham, food has always connected the various elements of my identity from British, Kenyan and the Indian Subcontinent with further influences within the great diversity of the city. Food brings people together and this has always been of great importance to me as a cook. I’ve worked in community development for over 20 years and cooking with people, feeding people and talking to people about the food they eat and love has created many strong bonds. The Aloo Gobi recipe is a simple, easy introduction to Indian cooking that always seems far more than the sum of its parts, feeds many and can be eaten hot or cold, as a side or as a simple lunch or supper with flatbreads and a dollop of yogurt and some hot pickle. It’s adaptable and is packed into many a tiffins for tasty lunches and picnics or stuffed into pittas or small Tupperware to be eaten cold.

Great

% Daily Values based on a 2,000 calorie diet