Aloo Gobi (Cauliflower and Potato)

By devogirl

Cauliflower and potatoes are coated in classic Indian spices in this dish.

Ingredients

• 1 lb potatoes, cut into 1-inch chunks*
• 2 Tbsp vegetable oil
• 1 tsp cumin seeds
• 1 fresh green chilli, finely chopped
• 1 lb cauliflower, broken into florets
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/4 tsp chilli powder
• 1/2 tsp ground turmeric
• 1/2 tsp salt
• chopped fresh coriander, to garnish
• tomato and onion salad and lime pickle, to serve
• Try using sweet potatoes instead of ordinary potatoes for a curry with a sweeter flavour.

Preparation

Step 1

1. bring a large pan of lightly salted water to a boil and cook the potatoes for 10 mins. Drain well and set aside.

2. Heat the oil in a heavy-based, deep frying pan. Ad the cumin seeds and fry over low heat, stirring occasionally, for 2 mins, until they begin to splutter. Add the chili and fry for 1 minute more.

3. Toss in the cauliflower florets. Stir well to coat them all over with the spice mixture. Continue to stir fry, over a low to med heat for 5 mins more.

4. Add the potatoes, ground coriander, cumin, chilli powder, tumeric and salt. Cook for 7=10 minutes, or until the vegetables are tender.

5. Spoon into warmed serving dish, garnish with chopped fresh coriander and serve immediately with tomato and onion salad and lime pickle.