Skill level: Easy peasy
Costs: Cheap as chips
This mildly spiced vegetable dish is made with potatoes (aloo) and cauliflower (gobi). Itís perfect as an accompaniment to a meat or chicken curry or simply serve as a tasty vegetarian supper with warm chappatis and plenty of cooling cucumber raita. Choose a firm cauliflower with creamy white flesh and no blemishes and use waxy fleshed potatoes that donít break up during cooking such as desiree or estima. For extra spice fry one deseeded and chopped green chilli with the onion.
- 2 large potatoes, peeled and cut into chunks
- 1 small cauliflower, trimmed and cut into large florets
- 3tbsp vegetable oil
- 1 large onion, peeled and chopped
- 1tsp black mustard seeds
- 1tsp cumin seeds
- 1tsp ground turmeric
- 2tsp freshly grated root ginger
- 2 large tomatoes, skinned and chopped
- 3tbsp fresh chopped coriander
- Salt and freshly ground black pepper
You can use 450g frozen cauliflower florets in place of the fresh cauliflower, if liked. There is no need to blanch them just add to the frying pan with the potatoes.
- Bring a large pan of salted water to the boil and add the potatoes and cauliflower. Blanch for 3-4 mins, then drain and set aside.
- Heat the oil in a large deep frying pan and fry the onion for 5-6 mins until softened and golden. Stir in the seeds, turmeric and ginger and fry for 2-3 mins. Add the tomatoes and 100ml water and bring to the boil.
- Add the potato and cauliflower and nearly all the coriander to the pan. Season with salt and freshly ground black pepper. Cover and cook for 10-12 mins, stirring occasionally until the vegetables are just tender.
- Uncover and cook for a further 4-5 mins until most of the liquid has evaporated. Serve garnished with the rest of the coriander.