Aloo Gobi (Indian Spiced Potatoes and Cauliflower)

 

• 400g of potatoes (I prefer to use a waxy variety like Yukon Golds), peeled and chopped into quarters
• 1 medium head of cauliflower, broken into florets
• 1 onion, halved and sliced
• 2 cloves of garlic, crushed
• 2 tbs of finely grated ginger
• 2 tsp of cumin
• 2 tsp of coriander
• 1 tsp of turmeric
• ½ tsp of amchoor (use a little lemon juice if you can't get this)
• ½ tsp of garam masala
• ½ tsp of red chilli flakes
• ¼ cup (60ml) or passata
• 1 tbs of tomato paste
• ¼ cup (60ml of water)
• salt and black pepper to season
• 1 tbs of ghee (or another oil of choice)
• fresh coriander (cilantro), chopped (to serve)

Instructions

1. Place potatoes in a large saucepan of water
2. Bring to a boil, once water is boiling, turn off heat, add in cauliflower, place on a lid and leave for 10 minutes (don't skip this part or your veg will be too hard)
3. Heat a deep frying pan over a medium-high heat with the ghee.
4. Add the onion fry for a few minutes to soften the onion.
5. Add in the ginger, garlic and spices and continue to fry for a couple of minutes.
6. Add in the potatoes and cauliflower and toss to coat in all the spices.
7. Stir in the water, passata and paste, cover and simmer for about 5 minutes until potatoes are tender (but still retain a bite), they should not be mushy.
8. Taste and season as needed with some salt and black pepper.
9. Sprinkle with freshly chopped coriander. Serve and enjoy!!