Aloo Gobi
Author: Riverford Organics | Published: 18th November 2014 07:50 |
Preparation Time: 10 mins
Cooking Time: 35 mins
Serves: 4 people
Some aloo gobi recipes call for cooking the potatoes and cauliflower together, but I find parboiling (partly cooking in a pan of salted boiling water) the potatoes speeds up this dish; they can take ages otherwise, and the cauli just ends up overcooked and mushy. Serve with warm naan bread, mango chutney and yogurt or raita.
Ingredients
- 2 tbsp coconut oil
- 1 very large or 2 small onions
- 2 garlic cloves, peeled & crushed
- 3cm fresh ginger, peeled & finely grated
- 2 tsp black mustard seeds
- ½ tsp turmeric
- 1-2 fresh chillies, deseeded (leave the seeds in for more heat) & finely chopped, or use chilli flakes 1 tbsp curry leaves (you can buy these dried)
- 600g potatoes, peeled & cut into rough
- 2-3cm chunks, parboiled for 6-8 mins, depending on size, until almost tender
- 1 medium cauliflower, chopped into bite sized florets, plus any inner light green leaves
- 2 large tomatoes, diced
- 1 lemon
- salt
- handful fresh coriander leaves (optional)
Instruction
- Heat the coconut oil in a large heavybased pan, one with a lid (or use a piece of foil).
- Add the onion and fry on a low heat for 10 mins, stirring now and then to stop it catching. If it does start to catch and burn, add a splash of water and turn the heat lower.
- Add the garlic, ginger, mustard seeds, turmeric, chilli and curry leaves. Turn the heat up slightly and fry until the mustard seeds start to pop.
- Add the potatoes, cauliflower, tomatoes and the juice from ½ the lemon.
- Season with a little salt, cover and cook on a low to medium heat, stirring now and then, for 10-12 mins, until the cauli and potatoes are tender. It shouldn’t be too wet a mixture, but add a splash of water if it starts to catch on the bottom of the pan.
- Check the seasoning and add a little more lemon juice to taste.
- Sprinkle over the the coriander leaves to serve, if using.
Courtesy of Riverford Organics
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