I love this flavoursome vegetarian dish, especially with freshly made hot chapattis. The first time I made it for my husband, over 2 decades ago, he was not impressed and I was not happy. I had cooked it so much that all the cauliflower florets broke down into a sort of mush - a bit like my pride. So I tweaked the recipe to the way he likes it, with the florets slightly al dente and intact...pride restored!

Aloo Gobi – (Cauliflower & Potatoes)

Aloo Gobi – (Cauliflower & Potatoes)

Preparation Time: 10 minutes Cooking time: 35 minutes

Ingredients

2 medium Onions, thinly sliced

1 whole cauliflower cut into florets

3 medium Potatoes - cut into 2" cubes

1 can of tinned chopped tomatoes - 400g

2 tbsp of Dried Fenugreek Leaves

2 level tsp salt

2 tsp Coriander powder (optional)

1 level tsp chilli Powder

6 tablespoons cooking oil

  • Take a large pan, (use pan with a lid) add oil and add sliced onions. Fry onions until golden brown.
  • Add a little water, so that onions don't burn. You will now have a brown looking onion sauce.
  • Add the chopped tomatoes, chilli powder, coriander powder, salt and cook for 10 minutes until sauce is reduced to a thick consistency, (Keep stirring, add a little water if the curry sauce sticks to the bottom of the pan).
  • Add the potatoes and on high heat cook for 5 minutes, keep stirring.
  • Add the cauliflower and cook in the curry sauce for 10 approx, keep stirring. Add a splash of water to avoid sauce sticking.
  • Finally, fenugreek leaves, 3 tbsp of water, cover the pan and simmer on low for 5 minutes or until cauliflower and potatoes are cooked.

TOP TIP

You can add the green leaves of the cauliflower for taste, or perhaps add a red bell pepper to the dish, it adds a different dimension to the taste and it's delicious!!

Recipe courtesy of Parveen Ashraf- www.amaanispice.co.uk

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