Cauliflower and Potatoes Indian Style (Aloo Gobhi) recipe
ingredients
1 small cauliflower
2 cold boiled medium-sized waxy potatoes
1 1/2 tsp ground cumin
1 tsp cumin seeds
1 small green chilli pepper, seeds removed
1/2 tsp ground coriander
1/2 tsp turmeric
5 tbsp sunflower oil
salt and pepper
2 cold boiled medium-sized waxy potatoes
1 1/2 tsp ground cumin
1 tsp cumin seeds
1 small green chilli pepper, seeds removed
1/2 tsp ground coriander
1/2 tsp turmeric
5 tbsp sunflower oil
salt and pepper
Serve with:
chapatis or nan (Indian flat bread)
method
1. Prepare the cauliflower: cut off the larger stalks and solid root and divide the head into small florets. Cut the potatoes into small cubes.
2. Toast 1/2 tsp of the ground cumin in a non-stick pan with no added oil over a low heat for 1 minute while stirring; set aside.
3. Heat the oil in a large non-stick frying pan and cook the cumin seeds in it for about 3 seconds. Add the cauliflower florets and stir-fry over a moderately high heat.
4. Reduce the heat to very low, cover and cook for 7 minutes by which time the florets should be just tender.
5. Mix 1 tsp salt with the chopped chilli pepper, the toasted ground cumin, the ground coriander, turmeric and freshly ground black pepper in a small bowl.
6. Add the potatoes to the cauliflower, stir in the spice mixture and cook for 4 minutes over a low heat stirring carefully.
7. Serve at once, with chapatis, or heated nan bread brushed with melted butter.
2. Toast 1/2 tsp of the ground cumin in a non-stick pan with no added oil over a low heat for 1 minute while stirring; set aside.
3. Heat the oil in a large non-stick frying pan and cook the cumin seeds in it for about 3 seconds. Add the cauliflower florets and stir-fry over a moderately high heat.
4. Reduce the heat to very low, cover and cook for 7 minutes by which time the florets should be just tender.
5. Mix 1 tsp salt with the chopped chilli pepper, the toasted ground cumin, the ground coriander, turmeric and freshly ground black pepper in a small bowl.
6. Add the potatoes to the cauliflower, stir in the spice mixture and cook for 4 minutes over a low heat stirring carefully.
7. Serve at once, with chapatis, or heated nan bread brushed with melted butter.
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