Aloo gobi
Prep:
10 mins
Cook:
20 mins
A traditional Indian dish made of spiced cauliflower and potatoes, an ideal vegetarian main course that leaves amazing leftovers.
Splash vegetable oil
½ tsp mustard seeds
2 cardamom pods, seeds required
1 onion, thinly sliced
1 tsp ground turmeric
1 tsp ground cumin
1 tsp Indian curry paste or powder
3 large waxy potatoes, cut into large dice
1 large cauliflower, broken into small florets
Handful coriander leaves
Naan bread, to serve
Heat the vegetable oil in a large pan and cover with a lid.
Add the mustard seeds and using a pestle and mortar to remove the cardamom seeds from the pods and add to the oil.
When you begin to hear the seeds crackling, remove from the heat, add the onion, turmeric, cumin and curry paste or powder.
Fry for 30 seconds, stirring continuously, adding a little water to prevent the spices from burning.
Add the potatoes and enough water to cover them.
Simmer for 5 minutes then add the cauliflower and season with salt.
Cook for another 5 minutes, stirring occasionally.
The vegetables should be tender and the sauce thickened when this dish is ready.
Scatter with a few coriander leaves and serve with the naan bread.
Serves
2
Preparation Time
10 minutes
Cooking Time
20 minutes
Main ingredients
Vegetables, Bread, Spice
Recipe Type
Dinner, Entertaining, Vegetarian
Cuisine
Indian
Special Info
Vegetarian
Level of Difficulty
Easy
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