Homemade Aloo Gobi with Potatoes and Cauliflower
Ingredients
- 750g potatoes peeled and chopped into large bite sized pieces
- 750g cauliflower florets, broken into large bite sized pieces
- 4 tbsp vegetable oil
- 2 medium onions finely chopped
- 1 heaped tbsp finely chopped ginger
- 1 green chilli, deseeded and chopped
- 1 heaped tbsp finely chopped garlic
- 2 bay leaves
- 2 tsp cumin seeds
- 2 tsp nigella seeds
- 2 tbsp dried fenugreek (methi) leaves
- 1 1/2 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp garam masala
- 1/2 tsp chilli powder (optional)
- 6 ripe tomatoes, chopped
- 2 tbsp tomato purée
- 100ml water
- Salt and black pepper
Preparation
Put the potatoes in a pan and cover with cold water, add a teaspoon of the turmeric and some salt to the water. Bring up to the boil and simmer for no more than 2 minutes. Drain and put aside to cool.
Using a large non stick pan, add oil to a medium high heat, the onion, ginger, green chilli, nigella and cumin seeds and bay leaves. And sauté til the onions turn translucent.
Add the garlic and fenugreek leaves and sauté for a couple of minutes before adding the potatoes, fry off for a few mins before sprinkling over the ground spices and a pinch of salt and pepper and stir in well for a few minutes, ensuring the spices are cooked.
Add the tomatoes, tomato purée, and water, stir together and then add the cauliflower florets
Bring up to a simmer, cover and leave on an medium heat for 25-30 mins, stirring every ten minutes or so. The potatoes should be nice and soft and the cauliflower cooked but still firm. Check the seasoning before serving.
