Aloo Gobi (Potato and Cauliflower Curry)

• 2 tbsp Rapeseed oil
• 1 large Yellow onion
• 1 medium Green chili pepper
• 20 g Ginger root
• 4 cloves Garlic
• 2 tsp Ground cumin
• 1 tsp Ground turmeric
• 3 medium Tomato, ripe
• 1 ½ tsp Fine sea salt
• 700 g Idaho potato
• 700 g Cauliflower
• 1 tsp Garam masala
• 1 medium Lemon
• 20 g Fresh coriander

1. Prepare the vegetables: peel and cut the potatoes into 2 cm chunks, cut the cauliflower into small florets, and finely chop the onion. Finely chop the chilli (remove seeds for less heat), grate the ginger, and crush the garlic. Chop the tomatoes and roughly chop the coriander; cut the lemon into wedges.
2. Heat the rapeseed oil in a large frying pan over medium heat. Add the onion with a pinch of the salt and cook for 6 to 8 minutes, stirring, until soft and lightly golden. Stir in the chilli, ginger and garlic and cook for 1 minute until fragrant.
3. Stir in the ground cumin and ground turmeric for 30 seconds, then add the tomatoes and the remaining salt. Cook for 5 to 7 minutes, stirring, until the tomatoes break down into a thick masala. If it starts to catch, add a splash of water and scrape the base of the pan.
4. Add the potatoes and cauliflower and stir well to coat in the masala. Cover and cook on a low heat for 18 to 22 minutes, stirring every 5 minutes, until the potatoes are tender and the cauliflower is cooked through but still holding its shape. Add a small splash of water only if the pan looks dry; this is meant to be a dry curry.
5. Remove the lid, sprinkle over the garam masala, and cook for 2 minutes to finish. Take off the heat, squeeze over lemon to taste, and fold through most of the fresh coriander. Serve hot with the remaining coriander scattered on top.

Made this recipe? Rate it — a comment is optional.