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This recipe has derived from the very popular ‘aloo gobi’, I have added some chickpeas for variation. Most Indian restaurants would serve this dish without the chickpeas, and add green peppers instead. I love chickpeas so I have created this version.

Aloo Gobi with chickpeas

Potato, cauliflower and chickpeas cooked with tomato and onions, flavoured with fenugreek leaves


1 ½ large Potato, diced

½  head of Cauliflower

½ can of Chickpeas (270 ml)

1 ½ tsp Garlic, chopped

½ tsp Turmeric

½ tsp Cumin powder

½ tsp Red Chili powder

½ tsp dried fenugreek leaves

½ Tomato, roughly chopped

2 tbsp fresh coriander, chopped


Heat oil in a wok or a pan.  Add garlic, salt, turmeric, cumin, chili powder, fenugreek leaves and potato. Simmer for 5 minutes, then cauliflower. Continue to simmer slowly for 10 mins or until the potatoes are cooked. At any point you see the mixture looking too dry add a little hot water, so it doesn’t stick to the pan.

Add chickpeas and tomato cook for a further 5 mins. (Add some green pepper or spinach here instead of the chickpeas, if you prefer)

Then add the coriander and cook for another 5 mins or so. Serve with tandoori roti or paratha, along with some chutney and green chilies.