Aloo gobi

Aloo gobi

Tags

Indian

Cook

Ingredients

  • 350g waxy potatoes, diced
  • 1 onion, sliced
  • 1 cauliflower, florets
  • 20g ginger, grated
  • 4 garlic cloves,grated
  • 400g tin plum tomatoes
  • 2 tsp coriander seeds
  • 4 tbsp neutral oil
  • 1 tsp cumin seeds
  • ½ tsp nigella seeds
  • ½ - 1 tsp mild chilli powder
  • ½ tsp turmeric
  • 2 finger chillies, halved
  • 1 tsp salt
  • 1 tbsp methi
  • 1 tsp garam masala
  • Juice of ½ lime
  • 1 bunch coriander, chopped
  • Naan

Steps

  1. Put a wide pan on medium-high heat, toast the coriander seeds until aromatic, then tip out on to a small plate.
  2. Pour in half the oil, fry the cumin and nigella seeds for a few seconds and, when they start to pop, add the potatoes and sauté until lightly golden.
  3. Using a slotted spoon, scoop the potatoes into a large bowl, leaving as much oil as possible behind in the pan, then sauté the cauliflower, frying just to colour it slightly.
  4. Add the cauliflower to the potato bowl.
  5. Turn down the heat a little, add the remaining oil and fry the onion until softened but not browned
  6. While the onion is cooking, grind the coriander seeds.
  7. Add the garlic and ginger paste to the hot pan, fry, stirring, for a couple of minutes, then stir in the ground coriander, chilli and turmeric, and cook for 30 seconds or so.
  8. Tip in the tomatoes (and tomato puree, if using) and cook, stirring occasionally, until the oil starts to separate out from the sauce and bead around the edges of the pan.
  9. Return the potatoes and cauliflower to the pan, add the fresh chillies and salt, stir to coat everything with the sauce, then bring to a simmer.
  10. Turn down the heat, cover and cook for 25 to 30 minutes, until both the spuds and cauliflower are tender.
  11. Take the pan off the heat, stir in the methi and garam masala. Stir in the lime juice and check the seasoning, adjusting as necessary.