Aloo gobi
Potatoes and cauliflower cooked slowly in a covered pan with turmeric, cumin and tomato until tender and lightly browned at the edges.
Method
- 1
Pat the cauliflower and potatoes dry with a clean tea towel so they fry rather than steam.
- 2
Heat the oil in a large wide pan over medium heat, add the cumin seeds and let them sizzle.
- 3
Add the onion and cook, stirring, until soft and light golden.
- 4
Stir in the garlic, ginger and green chili and cook until fragrant.
- 5
Add the turmeric, ground coriander and chili powder, stir for a few seconds, then add the tomatoes and salt.
- 6
Cook, stirring, until the tomatoes break down into a thick paste.
- 7
Add the potatoes and stir to coat them. Cover and cook over medium-low heat, stirring once.
- 8
Add the cauliflower and water and turn gently to coat. Cover and cook, stirring carefully now and then, until a knife slides easily into both.
- 9
Uncover, raise the heat a little and cook until any liquid has gone and the vegetables brown in places.
- 10
Sprinkle over the garam masala, add the lemon juice and fresh coriander, fold through gently and serve.
Notes
- Stir with a light hand once the cauliflower goes in, or the florets break up and the dish turns mushy.
- Serve it as a main with chapatis and raita, or as a side with dal and rice.
Equipment
Large wide pan with a lid, Wooden spoon