Aloo Gobi - Potato and Cauliflower curry.

Hey guys,

Today I will be showing you my recipe for the Punjabi classic, aloo gobi.

It is a quick and easy vegan dish of spiced potato and cauliflower.

This recipe takes roughly 30 to 35 minutes to prep and cook, which makes it great for a quick easy evening meal served with basmati rice or chappati, but it can also be served as part of a larger Indian meal.

So, the ingredients are

About 4 tablespoons of vegatable oil

1 and a half teaspoons of cumin seeds

350g of a waxy type of potato, I used a jazzy potatoes but any type that holds its shape after cooking is fine.

1 medium size cauliflower

1 onion

1 tablespoon of garlic paste

1 tablespoon of ginger paste

4 or 5 fresh tomatoes

1 teaspoon of ground coriander

half to one teaspoon of chilli powder, enough to give a gentle heat.

1 teaspoon of salt

2 small whole fresh green chillies

300ml of water

To finish the dish a hand full of fresh chopped coriander and the juice of half a lime.

To prep the vegetables, thinly slice the onion

chop the cauliflower into medium size pieces.

De-seed the tomatoes and chop into small chunks

chop the potatoes in to a roughly 2 cm cubes.

In a large frying pan, heat the oil over a medium flame and add the cumin seeds, let them gently fry for a few second, make sure they don't burn.

Then add the potatoes. Fry for around 5 minutes, just so they start to cook and take on a bit of colour.

Remove the potatoes from the pan, in the same frying pan add in the onions and half of the salt, cook them until soft and slighlty caramalised but not browned.

Add the garlic and ginger paste, cook for a minute then add the coriander powder, chilli powder and fry for another 30 seconds before adding the chopped tomatoes.

Fry these for a few minutes until the tomatoes start to break down then toss in the fresh whole chillies.

Add the potatoes back to the pan and pour over half of the water. Mix so the potatoes are covered in the gravy.

Next add the cauliflower, the other half of the water and cook for 15 minutes or until the cauliflower is cooked to your liking. I like mine to be cooked through but still having some texture, 15 minutes was perfect for the potatoes and cauliflower to be just right.

When the vegetables are cooked to your preference and the gravy has thickened, turn off the heat and mix in the fresh coriander.

Leave to rest for five minutes. Check for seasoning and if its needed add the other half teaspoon of salt. Just before serving add the juice from half a lime and its done.