Aloo Gobi with Roti Jala (Malaysian Style Pancakes)
Mon, 10 January 2022
Ingredients:
Aloo Gobi:
- 2 tbsp Oil
- 1 tsp Cumin Seeds
- 300g Rooster Potatoes, cut into chunks
- 1 Cauliflower, cut into florets and chunks
- 2 Shallot, finely sliced
- 2 Garlic Cloves, sliced
- 1 tbsp grated Ginger
- 1 tin of Chopped Tomatoes
- 1 tbsp Tomato Puree
- 1 tsp Garam Masala
- ½ tsp Turmeric
- 2 small Green Chillies, sliced
- 1 tsp Salt
- 1 tsp Curry Powder
- 200ml Coconut Milk
- Juice of ½ Lime
Roti Jala:
- 150g All-Purpose Flour
- ¼ tsp Ground Turmeric
- ¼ tsp Salt
- 1 Egg (beaten)
- ¾ cup Coconut Milk mixed with ¾ cup (180ml) Water Oil
Method:
Aloo Gobi:
1. Place a large saucepan over medium heat. Add the oil and once hot, add the shallot, garlic, cumin seed, curry leaves and ginger and then turn the heat to low. 2. Simmer over this low heat until the onion is brown and soft, then add the curry powder and stir to coat the ingredients in the pan.
3. Add the potato pieces, stir to coat then pour over the stock and the tomatoes. Simmer for 10 minutes or until potatoes is just soft.
4. Taste and check for seasoning. Add the roasted cauliflower, stirring to combine, then add the coconut milk. Bring the mixture up to a boil then turn to low and simmer gently for 10 minutes until the potatoes are soft but still holding their shape.
5. Scoop the Aloo Gobi into bowls. Sprinkle coriander on top and serve with the Roti Jala
Roti Jala:
1. Add all the ingredients together and then whisk really well to mix.
Put the mixture through a sieve to make sure there are no lumps.
2. Put the batter into a squeezy bottle or similar.
3. Heat up a non-stick pan, rub in a bit of oil on the pan then pour some of the mixture and cook for 1 minute. Then flip it over like a pancake to cook the other side. Repeat until the mixture is used up.
