Recipes

Vanessa Greenwood’s Aloo Gobi (potatoes and cauliflower with Indian spices)

Vanessa Greenwood
Sat Mar 19 2016 - 04:00
Serves: 6
Course: Main Course
Cooking Time: 0 hr 30 mins
Ingredients
  • Serves 6
  • 2 tbsp oil mixed with 30g butter (or ghee, if available)
  • 2 tsp mustard seeds
  • 1 onion, sliced
  • 2 garlic cloves, minced
  • 1cm piece ginger, peeled and finely chopped
  • 1 tsp turmeric
  • 1 tsp garam masala
  • Half tsp chilli powder
  • 2 large potatoes, peeled and cut into large chunks
  • 1 tsp salt
  • 75-100ml water
  • 1 small cauliflower (or half a large one), cut into bite-size florets
  • 125g peas, defrosted
  • 10g coriander, leaves
  • Half a lime</li><li/></ul>

Parcook the potatoes in a saucepan of boiling salted water for 3-4 minutes, then drain them. Heat the oil and butter in a wide, heavy-based pan and add the mustard seeds. Stir for about two minutes and once they’re popping, add the onion, garlic and ginger. Sauté over a medium high heat till starting to colour.

Stir in the turmeric, garam masala and chilli powder.

Add the potatoes, season with salt and add the water to the pan, then increase the heat, cover and allow to steam for about five minutes (if it sticks, add a splash more water).

Add the cauliflower, cover and cook for a further eight-10 minutes.

Lastly, stir in the peas and heat through. Check the seasoning, add a squeeze of lime juice and garnish with coriander.

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