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Aloo Gobi Indian
Ingredients
- 1/2 lb (225g) potatoes
- 1 small cauliflower
- 4 tablespoon vegetable oil
- 1/2 teaspoon ground cummin
- 1 cup curry sauce (see later section)
- 1 level teaspoon salt
- 1/2 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 green chilli finely chopped
- 2 teaspoon finely chopped green coriander
Method
- Boil or microwave the potatoes in their jackets and leave until cool enough to handle.
- Break up the cauliflower into florets.
- Rinse and drain.
- Heat the oil in a heavy based pan.
- When hot put in the ground cummin.
- Almost immediately add the cauliflower.
- Cook, stirring on a medium heat, for 2-3 minutes.
- Now add the curry sauce, salt, ground coriander, turmeric, and chilli.
- Mix well and cook partly covered on a low heat for about 20 minutes or until the cauliflower is just tender.
- Stir frequently during this time.
- Whilst the cauliflower is cooking, peel the potatoes and cut into 1 inch 2.
- 5cm dice.
- Add the potatoes to the cooked cauliflower and stir gently to prevent them breaking.
- Heat though for three or four minutes.
- Stir in the green coriander and serve.
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