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Aloo Gobi

Author: Riverford Organics Published: 18th November 2014 07:50
 Recipe of the week
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
  1. Heat the coconut oil in a large heavybased pan, one with a lid (or use a piece of foil).
  2. 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.
  3. 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.
  4. Add the potatoes, cauliflower, tomatoes and the juice from ½ the lemon.
  5. 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.
  6. Check the seasoning and add a little more lemon juice to taste.
  7. Sprinkle over the the coriander leaves to serve, if using.




Courtesy of  Riverford Organics

 

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