- 450g/1lb potatoes, peeled and cubed
- 30ml/2tbsp vegetable oil
- 5ml/1tsp cumin seeds
- 1 fresh green chilli, finely chopped (keep seeds in if you like a heat kick)
- 450g/1lb cauliflower, broken into florets
- 5ml/1tsp ground coriander
- 5ml/1tsp ground cumin
- 1.5ml/¼tsp chilli powder
- 2.5ml/½tsp ground turmeric
- 2.5ml/½tsp salt
- fresh coriander chopped for garnish
Thursday, 17 May 2012
Dry-Spiced Potatoes and Cauliflower (Aloo Gobi)
I am a big fan of cauliflower and the spices used in aloo gobi compliments the vegetable perfectly. This is a great side dish for any curry, because it's healthy because it is low in fat and high in vitamin c. So, I decided to make aloo gobi as a side dish for my curry night and it was perfect with the tarka dhal and lamb and spinach curry.
This recipe came from a the best ever curry cookbook, which I have mentioned many times, see below if you want to purchase it.
Put some cold water in a pan and add the cubed potatoes and boil and cook for about 10 minutes. Drain them and put them aside
Add the oil to a pan and bring to a medium heat and add the cumins seeds and fry for 2 minutes, until the begin to splutter. Then add the chilli and fry for another minute.
Add the cauliflower florets to the spices, gently fry and stir occasionally for 5 minutes.
Add the potatoes, spices and salt. Stir altogether and cook for about 10 minutes or until the cauliflower and potatoes are cooked, occasionally stirring.
Serve in a bowl and add the chopped coriander for a garnish.