Homemade Aloo Gobi with Potatoes and Cauliflower
Ingredients
- 750g potatoes
- 750g cauliflower florets
- 3 tbsp vegetable oil
- 2 medium onions
- 1 heaped tbsp ginger
- 1 green chilli
- 1 heaped tbsp garlic
- 2 bay leaves
- 2 tsp cumin seeds
- 2 tsp nigella seeds (sub black mustard seeds)
- 1 tbsp dried fenugreek leaves
- 1 1/2 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp garam masala
- 1/2 tsp chilli powder (optional)
- 6 ripe tomatoes
- 190ml veg stock
- 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.
In a large non stick pan, add oil to a medium high heat, the onion, ginger, green chilli, nigella and cumin seeds, bay leaves and a good pinch of salt. Sauté until the onions are turning translucent.
Add the garlic and fenugreek leaves and sauté for a couple of minutes before adding the potatoes, fry them off for a few minutes before sprinkling over the ground spices and stir in well for a few minutes, ensuring the spices are cooked.
Add the tomatoes and stock, stir together and then add the cauliflower florets.
Bring up to a simmer, cover and leave on a 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.
