Masala Mogo


For 2 (For 4)

Mogo: ½ bag (1 bag)

Ginger: 1 piece (2 pieces)

Garlic Clove: 1 (2)

Red Onion: 1 (2)

Green Pepper: 1 (2)

Tomato: 1 (2)

Dhana Jeeru: 1 pod (2 pods)

Tomato Puree: 1 can (2 cans)

Chilli Sauce: 1 pod (2 pods)

Soy Sauce: 1 pod (2 pods)

Palm Sugar: 1 pod (2 pods)

Coriander: 1 bunch (2 bunches)

Lemon: 1 (2)

Papads: 1 pack (2 packs)

Lime Pickle: 1 pod (2 pods)


Nutritional Information:

Per serving: Energy (kcal) 872 Fat 9g of which saturates 1g Carbohydrates 177g of which sugars 21g Protein 32g Salt 3.86g

Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.

Recipe Description:

You might wonder what soy sauce is doing in a recipe with ‘masala’ in the name, but there’s over a century of tradition behind this kind of ‘Desi-Chinese’ food. Originating in Kolkata, home of India’s only Chinatown, it’s a cuisine that has grown recently into an international phenomenon, beloved for its mix of Chinese techniques and styles with Indian ingredients and spices. ‘Mogo’ is the Indian name for cassava, a starchy root vegetable resembling the potato, but with more tropical flair. Often a simple side dish in Desi-Chinese restaurants, when cooked with pepper and tomato in our umami-rich chilli sauce, it proves more than worthy of a main role.

  • Preparation time:

    For 2 - 40 minsFor 4 - 60 mins
  • Cooking time:

    For 2 - 60 minsFor 4 - 75 mins