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.

  • 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

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.


Baking Addict said...

Looks delicious! It's one of my favourite side dishes if I ever order an Indian take away.

Donkey said...

This is a fav of mine also, but no matter when I have a curry I must have Tarka Dhal which is the best.