Delicious Aloo Gobi – a popular vegetarian dish of potatoes and cauliflower coated in delicious Indian spices, the perfect accompaniment to any home-cooked Indian meal.
400g of potatoes (I prefer to use a waxy variety like Yukon Golds), peeled and chopped into quarters
1 medium head of cauliflower, broken into florets
1 onion, halved and sliced
2 cloves of garlic, crushed
2 tbs of finely grated ginger
2 tsp of cumin
2 tsp of coriander
1 tsp of turmeric
1/2 tsp of amchoor (use a little lemon juice if you can’t get this)
1/2 tsp of garam masala
1/2 tsp of red chilli flakes
1/4 cup (60ml) or passata
1 tbs of tomato paste
1/4 cup (60ml of water)
salt and black pepper to season
1 tbs of ghee (or another oil of choice)
fresh coriander (cilantro), chopped (to serve)
Place potatoes in a large saucepan of water
Bring to a boil, once water is boiling, turn off heat, add in cauliflower, place on a lid and leave for 10 minutes (don’t skip this part or your veg will be too hard)
Heat a deep frying pan over a medium-high heat with the ghee.
Add the onion fry for a few minutes to soften the onion.
Add in the ginger, garlic and spices and continue to fry for a couple of minutes.
Add in the potatoes and cauliflower and toss to coat in all the spices.
Stir in the water, passata and paste, cover and simmer for about 5 minutes until potatoes are tender (but still retain a bite), they should not be mushy.
Taste and season as needed with some salt and black pepper.
Sprinkle with freshly chopped coriander. Serve and enjoy!!