Aloo Gobi - Potato And Cauliflower Curry.

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 3 medium potatoes
• 1 medium cauliflower
• 5 tablespoons oil (we use about 2)
• 1/2 teaspoon black mustard seeds
• 1/2 teaspoon cumin seed
• 12 -15 fenugreek seeds
• 1 -2 dried red chili, coarsely chopped
• 1 medium onion, coarsely chopped
• 1 fresh green chile
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 1/2 teaspoons salt (or to taste)
• 1 tablespoon chopped fresh coriander

Recipe

• 1 boil the potatoes in their skins and allow to cool.
• 2 peel the potatoes and cut them into 2 inch squares.
• 3 blanch the cauliflower in boiling water for 2 minutes-do not over boil the cauliflower as it should still be firm after cooking.
• 4 cut into small florets.
• 5 heat the oil over medium heat in a wide frypan.
• 6 add the mustard seeds and as soon as they begin popping, add the cumin and fenugreek seeds and then the red chillies.
• 7 add the onion and the green chilli, stir and fry until the onions are golden brown-8-10 minutes.
• 8 add the cauliflower, reduce the heat to low, cover the pan and cook for 6-8 minutes.
• 9 add the potatoes, dried spices and salt.
• 10 stir gently until all the ingredients are mixed thoroughly.
• 11 cover the pan and cook til the potatoes are heated through-6-8 minutes.
• 12 stir in the coriander leaves and remove from the heat.