Aloo Gobi - Cauliflower and Potato Curry
A filling vegetarian curry, serve with chapattis and a spicy lime pickle.
Preparation time: 15 minutes Quantity: serves 4-5 Cooking time: 15 -20 minutes
Ingredients
2 tablespoons oil
1 teaspoon cumin seeds
1 teaspoon mustard seeds
1 onion large - diced
2 cloves garlic -crushed
2 cm grated ginger
1/2 red chilli -chopped (optional)
300g/ 10 oz potatoes -peeled large dice
300g/ 10 oz cauliflower -florets
100 ml water or stock
1/2 teaspoon turmeric
1 teaspoon ground coriander
2-3 tomatoes chopped
1 tablespoon coriander -chopped
seasoning
1 teaspoon garam masala
Method
- Heat the oil
- Cook the seeds till popping and the flavour released
- Add the onion, cook till soft without colour
- Mix in the garlic, ginger, chilli (op) and potatoes
cook for a few minutes to absorb flavours
- Add the cauliflower and water
- Cover with a lid and cook gently for 5-6 minutes to soften the potatoes and cauliflower
- Add the spices and tomatoes
- Cook for a few minutes till the potatoes are cooked (the mix will be dry, rather than saucy)
- Season to taste
- Garnish with the coriander and sprinkle on the garam masala