Aloo Gobi Indian and Nepali cuisine dish made with potatoes, cauliflower and Indian spices
(serves 4)
ingredients:
2 tbsp Olive oil
1 Medium Onion, finally chopped
3 Cloves Garlic
1 ½tsp Ginger
½tsp Cumin seeds
½tsp Mustard seeds (black)
1 tsp Garam masala powder
½tsp Turmeric powder
½ tsp Cumin Powder
½ Red Chili Powder (For extra heat Optional)
1 Cauliflower, cut into bite-sized pieces
2 small Potatoes, peeled and cut into even pieces
4tbsp Coriander, separated into stalks and leaves and roughly chopped
1 Tin Chopped tomatoes
½ tsp Salt
1 tbsp Lemon juice
½ Tin Coconut Milk (optional)
method:
1. Boil potatoes and cauliflower in a heavy bottom pan for 15 mins (While they are cooking make the sauce)
2. Heat oil in a heavy bottomed pot add cumin & mustard seeds cook for few seconds then add chopped onions and coriander stakes: Sauté until transparent.
3. Add salt, garam masala and turmeric, cumin powder and red chills and dry cook for a few seconds.
4. Add chopped tinned tomato and cook 2 minutes.
5. Add cooked potatoes and cauliflower to the sauce
6. Ensure that the potatoes and cauliflower are coated with the curry sauce.
7. Add coconut milk and cook for approximately 5 minutes or till you achieve a slightly thick gravy.
8. Adjust the salt to taste, add lemon juice and turn off heat. Garnish with fresh coriander leaves.
9. Serve hot with rice, pita bread, naan bread or chapatis
