{"id":359,"date":"2021-01-01T13:11:20","date_gmt":"2021-01-01T13:11:20","guid":{"rendered":"https:\/\/www.fraser-clark.com\/food\/?p=359"},"modified":"2021-01-01T13:11:21","modified_gmt":"2021-01-01T13:11:21","slug":"baked-aloo-gobi-with-flatbreads","status":"publish","type":"post","link":"https:\/\/www.fraser-clark.com\/food\/archives\/359","title":{"rendered":"Baked Aloo Gobi with Flatbreads"},"content":{"rendered":"\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\"><p>Whole baked cauliflower &amp; potato curry.<\/p><cite>Anna Jones &#8211; Saturday Kitchen<\/cite><\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\">For the aloo gobi<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>1 large cauliflower, left whole<\/li><li>4 tablespoons coconut oil<\/li><li>1 inch piece of fresh ginger, peeled &amp; grated<\/li><li>4 green chillies, deseeded &amp; finely chopped<\/li><li>4 garlic cloves, crushed<\/li><li>1 tablespoon black mustard seeds<\/li><li>2 teaspoons ground turmeric<\/li><li>400ml tin coconut milk<\/li><li>1 unwaxed lemon, halved<\/li><li>600g potatoes, scrubbed, skin left on and cut into 2cm pieces<\/li><li>salt and freshly ground black pepper<\/li><li>50g greek style yoghurt, to serve<\/li><li>25g blanched almonds, to serve<\/li><li>coriander leaves, to serve<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">For the flatbreads<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>200g plain flour, plus extra for dusting<\/li><li>1 teaspoon baking powder<\/li><li>200g greek style yoghurt or 150ml warm water<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Method<\/h2>\n\n\n\n<p>For the aloo gobi, using a sharp pair of kitchen scissors, cut the large leaves and stalks away from the outside of the cauliflower.  You can leave the smaller leaves close to the florets &#8211; they will go nice and crispy when roasted.<\/p>\n\n\n\n<p>Turn the cauliflower upside down and using a small pairing knife, carefully cut a hollow in the middle of the central stalk to help the cauliflower cook evenly.  Take a casserole or lidded saucepan and half-fill it with water from the kettle and bring it to the boil.  <\/p>\n\n\n\n<p>Add salt to the pan, add the cauliflower, cover and simmer for 6 minutes.  Drain the cauliflower and return to the pan off the heat, put the lid back on and leave the cauliflower to steam for 10 minutes.<\/p>\n\n\n\n<p>Meanwhile, take another casserole dish and place over a medium heat.  Heat the coconut oil, then add the ginger, chillies and garlic and cook for a few minutes, until fragrant.  Stir in the mustard seeds and continue cooking until the garlic has softened.  Add the turmeric and a big pinch of salt.<\/p>\n\n\n\n<p>Pre-heat the oven to 220C\/200C fan.<\/p>\n\n\n\n<p>Pour the coconut milk into the casserole dish, stir well and season with a little pepper.  Place the steamed cauliflower in a colander to drain off any water.  When the milk starts to bubble gently, turn off the heat and place the cauliflower in the dish, then baste it with the coconut-spice mixture.<\/p>\n\n\n\n<p>Add the lemon halves to the dish and scatter the potatoes around the cauliflower so they sit in the coconut milk.<\/p>\n\n\n\n<p>Bake in the oven, basting the cauliflower occasionally with the sauce in the dish, for 40-45 minutes.  You want it to catch a little on the top.  To test if the cauliflower is cooked, insert a small sharp knife into the middle &#8211; it should be really tender and the potatoes and cauliflower should have soaked up most of the sauce.<\/p>\n\n\n\n<p>Carefully remove the lemons and leave to cool slightly before squeezing them over the aloo gobi.  Transfer the aloo gobi to a serving dish.<\/p>\n\n\n\n<p>While the aloo gobi is baking, prepare the flatbreads.  Place the flour, baking powder and yoghurt in the bowl off a food processor and pulse until the mixture forms a ball.  If you don&#8217;t have a food processor, this can be done in a bowl using a fork to begin with, followed by your hands.<\/p>\n\n\n\n<p>Tip the dough out on a clean work surface that is lightly dusted with flour.  Knead for a minute or two.  Put the dough in a flour dusted bowl and cover with a plate.  Leave to rise for 10-15 minutes.  It won&#8217;t rise like a normal dough but it might puff up slightly.<\/p>\n\n\n\n<p>Dust a clean work surface and rolling pin with flour and divide the dough into 4.  Using your hands, flatten the dough then roll into a 20cm circle, 2-3mm thick.<\/p>\n\n\n\n<p>Place a large frying pan or griddle pan that is slightly larger than your flatbreads over a medium heat.  Once hot, cook each flatbread for 1-2 minutes on each side, turning with tongs, until nicely puffed up.<\/p>\n\n\n\n<p>Serve the aloo gobi with yoghurt, almonds, coriander and flatbreads.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Whole baked cauliflower &#038; potato curry with flatbreads &#8211; Anna Jones.<\/p>\n","protected":false},"author":2,"featured_media":360,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[111,43,108,11,112],"class_list":["post-359","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","tag-cauliflower","tag-curry","tag-indian","tag-main","tag-vegeterian"],"_links":{"self":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/359","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/comments?post=359"}],"version-history":[{"count":1,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/359\/revisions"}],"predecessor-version":[{"id":361,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/posts\/359\/revisions\/361"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media\/360"}],"wp:attachment":[{"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/media?parent=359"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/categories?post=359"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fraser-clark.com\/food\/wp-json\/wp\/v2\/tags?post=359"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}