Aloo Gobi (Spiced Potato and Cauliflower)

• 2 tbsp Vegetable oil
• 1 medium Yellow onion
• 3 cloves Garlic
• 1 tbsp Ginger root, fresh
• 1 piece Green chili pepper
• 2 tsp Ground cumin
• 1 tsp Ground turmeric
• 2 tsp Garam masala
• 1 large Tomato, ripe
• 500 g Yukon Gold potato
• 600 g Cauliflower
• 1 ½ tsp Fine sea salt
• 10 g Fresh coriander

1. Prepare your vegetables: peel the potatoes and cut into 2 cm chunks; cut the cauliflower into small florets. Finely chop the onion, garlic, ginger and chilli (if using), and dice the tomato.
2. Heat the oil in a large frying pan over a medium heat. Add the onion with a pinch of the salt and cook for 6 to 8 minutes, stirring, until softened and lightly golden.
3. Stir in the garlic, ginger and chilli and cook for 1 minute until fragrant. Add the cumin and turmeric and cook for 30 seconds, stirring constantly so the spices do not catch.
4. Add the tomato and cook for 4 to 5 minutes until it breaks down into a thick, glossy masala. If it looks dry, add a splash of water and scrape up any browned bits.
5. Add the potatoes, cauliflower and remaining salt, then stir well to coat in the spiced tomato mixture. Cover and cook on a low to medium-low heat for 15 to 18 minutes, stirring every few minutes, until the potatoes are tender and the cauliflower is cooked through but still holding its shape.
6. Remove the lid and cook for 2 to 3 minutes to drive off any excess moisture so the curry stays dry. Stir in the garam masala, then take off the heat and fold through most of the coriander.
7. Taste and adjust with a little more salt if needed. Serve hot, scattered with the remaining coriander.

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