Aloo Gobi (Potato and Cauliflower Dry Curry)

• 700 g Yukon Gold potato
• 650 g Cauliflower
• 1 large Yellow onion
• 3 tbsp Vegetable oil
• 1 ½ tsp Fine sea salt
• 4 cloves Garlic
• 20 g Ginger root
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• 1 tsp Ground turmeric
• 3 medium Tomato, ripe
• 20 g Fresh coriander

1. Peel the potatoes and cut into 2 cm chunks. Cut the cauliflower into small florets and slice the onion. Finely grate the garlic and ginger.
2. Heat the vegetable oil in a large frying pan over a medium heat. Add the onion with a pinch of the salt and cook for 8 to 10 minutes, stirring, until soft and lightly golden. Stir in the garlic and ginger for 1 minute until fragrant.
3. Stir in the ground cumin, ground coriander and ground turmeric and cook for 30 seconds. Add the tomatoes and the remaining salt, then cook for 5 to 7 minutes until the tomatoes break down into a thick masala. If it starts to catch, add a splash of water and scrape up the browned bits.
4. Add the potatoes and cauliflower and stir well so everything is coated in the masala. Cover with a lid 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. If the pan looks dry before the vegetables are tender, add 2 to 3 tbsp water and cover again.
5. Remove the lid and cook for 2 to 3 minutes to drive off any excess moisture so the masala clings to the vegetables. Roughly chop the fresh coriander and stir most of it through. Serve hot, scattered with the remaining coriander.

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