Aloo gobi – ‘potato cauliflower’ in Hindi or Urdu – should not be confined to the takeaway. It’s easy to make it yourself and a good, inexpensive, vegan dinner. You need to use waxy or all-rounder potatoes so that they hold their shape.
A delicious recipe that defies how easy it is to make. Courtesy of Riverford Organic.
- 2 tbsp vegetable oil
- 1 onion, thinly sliced
- 2 garlic cloves, very finely chopped
- 4–5cm piece of fresh ginger, peeled & grated
- 1 tsp black mustard seeds
- ¼ tsp ground turmeric
- ½ tsp ground cumin
- ½ tsp ground coriander
- 1 small green chilli, deseeded if you prefer less heat, chopped
- 6–8 curry leaves
- 1 small or medium cauliflower, broken or cut into large bite-sized florets (keep any light-coloured inner green leaves)
- 1 tomato, diced
- Juice of ¼ lemon, plus a little extra to finish
- 400g waxy potatoes, peeled & cut into even chunks
- Handful of fresh coriander leaves, roughly chopped
- Sea salt
- Warm naan bread, to serve
- Mango chutney, to serve
- Heat the oil in a large heavy-based pan. Add the onion and fry on a low heat for 10 minutes, stirring now and then to stop it catching. If it does start to catch, add a splash of water and turn the heat a little lower.
- Add the garlic, ginger, mustards seeds, turmeric, cumin, coriander, chilli and curry leaves.
- Turn the heat up a little and fry, stirring, until you hear the mustard seeds pop.
- Add the cauliflower florets and leaves, the tomato and lemon juice and a splash of water. Cover and cook on a very low heat, stirring now and then, for 10 minutes or until the cauliflower is tender. Add a splash more water if the veg starts to catch on the bottom of the pan.
- Meanwhile, cook the potatoes in boiling water for 8–10 minutes, until just tender. Drain and set aside.
- When the cauliflower is almost tender, add the potatoes and stir to warm them through. Remove the pan from the heat, stir in the fresh coriander, season with salt and add more lemon juice to taste. Serve with warm naan bread and mango chutney.