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Aloo Gobi - Potato And Cauliflower Curry Recipe

Ingredients

How to make it

  • Heat 4tbsp oil in a large pan over a medium high heat, add the cumin and mustard seeds and cook for a few seconds until they start to pop;
  • Add the potatoes, and sauté, stirring often, until golden;
  • Remove and set aside;
  • Repeat with the cauliflower, remove and set aside;
  • If necessary, add the remaining oil, reduce heat to lowish and add the onions;
  • Cook, stirring occasionally, for some 5 minutes or so or until soft and turning golden; Add the garlic and ginger, mix in well and, stirring occasionally, cook for a further 2 minutes or so;
  • Add the tomatoes, coriander, chilli powder and turmeric, mix in well and cook, stirring often, until the mixture looks a bit oily round the edges;
  • Return the potatoes to the pan with the fresh chillies and salt, if using, combine everything together well and increase the heat to high to bring to a boil;
  • Reduce the heat to medium low, cover and cook for some five minutes or so;
  • Add the cauliflower and splashes of stock to consistency required, re-cover and cook, stirring occasionally to make sure the mixture doesn’t stick, adding more stock if necessary, until both are tender but still with some bite;
  • Remove from the heat, stir in the methi and garam masala and leave for some 10 minutes;
  • Stir in the lime juice and torn coriander and serve

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The Cook

DonSpain Marbella, Spain

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