Aloo Gobi
Savor the warmth of Aloo Gobi: tender potatoes and cauliflower in a spicy, aromatic blend that delights the senses.
Ingredients
- 800 g potatoes, peeled and cut into bite-sized pieces
- 1 large cauliflower, cut into small florets
- 2 onions, finely chopped
- 4 tomatoes, chopped
- 25 g ginger, grated
- 2 green chillies, finely chopped
- 2 tsp cumin seeds
- 1 tsp turmeric
- 2 tsp garam masala
- 3 tbsp neutral oil
- 1 bunch coriander leaves, roughly chopped
- 1 tsp salt
How to make it
- Heat the oil in a wide pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds, then stir in the onions and cook until soft and lightly golden.
- Add the grated ginger and green chillies and cook for 1 minute, stirring until fragrant.
- Stir in the turmeric, then add the tomatoes and salt. Cook until the tomatoes break down and the mixture becomes thick and pulpy.
- Add the potatoes and cauliflower florets and turn them through the spice base so they are evenly coated.
- Cover the pan and cook over low to medium heat, stirring now and then, until the potatoes are almost tender, about 15 minutes. If the mixture looks dry, add a small splash of water to keep it from sticking.
- Uncover and cook until the cauliflower is tender with browned edges and the potatoes are fully cooked, about 8 to 10 minutes more.
- Sprinkle over the garam masala and most of the coriander leaves, then toss briefly so the spices stay aromatic and the vegetables look coated and dry rather than saucy.
- Serve in a shallow bowl with the aloo gobi piled high and the remaining coriander scattered over the top.
