Aloo Gobi - Potato and Cauliflower Curry.
My youngest sons most requested side dish when we eat curry. He loves the left-overs hot or cold too.
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INGREDIENTS
Nutrition- 3medium potatoes
- 1medium cauliflower
- 5tablespoons oil (we use about 2)
- 1⁄2teaspoon black mustard seeds
- 1⁄2teaspoon cumin seed
- 12 -15
- 1 -2dried red chili, coarsely chopped
- 1
- 1⁄2teaspoon ground turmeric
- 1⁄2teaspoon ground cumin
- 1teaspoon ground coriander
- 1 1⁄2
- 1tablespoon chopped fresh coriander
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DIRECTIONS
- Boil the potatoes in their skins and allow to cool.
- Peel the potatoes and cut them into 2 inch squares.
- Blanch the cauliflower in boiling water for 2 minutes-do not over boil the cauliflower as it should still be firm after cooking.
- Cut into small florets.
- Heat the oil over medium heat in a wide frypan.
- Add the mustard seeds and as soon as they begin popping, add the cumin and fenugreek seeds and then the red chillies.
- Add the onion and the green chilli, stir and fry until the onions are golden brown-8-10 minutes.
- Add the cauliflower, reduce the heat to low, cover the pan and cook for 6-8 minutes.
- Add the potatoes, dried spices and salt.
- Stir gently until all the ingredients are mixed thoroughly.
- Cover the pan and cook til the potatoes are heated through-6-8 minutes.
- Stir in the coriander leaves and remove from the heat.
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