Aloo gobi (spiced cauliflower and potatoes)
|3 Tbsp||Vegetable oil|
|½ tsp||Black mustard seeds|
|¼||Onion, finely chopped|
|100 g||Potatoes, peeled and cubed|
|¼ tsp||Ground turmeric|
|½ tsp||Ground cumin|
|½ tsp||Ground coriander|
|1 tsp||Garam masala, see note below|
|2||Tomatoes, roughly chopped|
|½ head||Cauliflower, roughly chopped|
|2 cm||Fresh ginger, peeled and cut into matchsticks|
- Heat oil in a medium saucepan over a moderate heat. Add mustard seeds and fry until they start to pop. Add onion and potatoes and cook for 5 minutes or until they are lightly browned. Add spices and cook for 30 seconds, then add remaining ingredients and stir to combine.
- Increase the heat and cover with a lid. Cook for 10-15 minutes, stirring occasionally until vegetables are tender. Season to taste with a little salt and pepper and serve.
Use store brought or Bevan's garam masala.