Aloo Gobi
This is a lovely fragrant Indian curry
Makes enough for: 2 people
Ingredients
- 30 mls canola oil
- 5 mls cumin seeds
- 5 mls yellow mustard seeds
- 2 curry leaves
- 1 onion, peeled, cut in half and thinly sliced
- 500 g potatoes, cut into a large dice
- 3 roma tomatoes, cut into a large dice
- 15 mls garam masala
- 7.5 mls yellow curry powder
- salt and freshly ground black pepper to season
- 350 g cauliflower, cut into small florets
- 1 lemon, juice only
- 10 g fresh coriander, roughly chopped
- flatbreads, rice, naan or roti and chutney to serve
Method
- Place the oil into a large lidded sauté pan and heat over a medium temperature
- Add the cumin seeds, mustard seeds and curry leaves and cook until the mustard seeds start to pop
- Add the onion and sauté until soft
- Ad the potatoes and cook for 5 minutes, tossing occasionally
- Add the tomatoes, garam masala and curry powder, season well, stir to combine and cook until you can smell the spices
- Cover and cook for 15 minutes, stirring occasionally
- Add the cauliflower and stir and leave to cook with the lid off for 5 minutes
- Adjust the seasoning, add the lemon juice and coriander and stir to combine
- Serve with flatbreads, rice, naan or roti and some chutney