I have never been to India. One day I would absolutely love to though. In the meantime, I will have to make do with the delicious food that comes from there and this is no exception. There I go, blowing my own trumpet, again. Aloo Gobi, a potato and cauliflower curry, is so yummy, easy to make and really packs a punch.
I remember having Indian takeaways when we were children; well I had sort of Indian Chicken Nuggets and Chips. I guess the Somerset market for Indian food was somewhat on the tentative side. Or maybe that was just me. My parents always had interesting sounding things that I turned my nose up at, silly me, and stuck to my chips. I was seriously missing out, and it was when I was in my 20s that I actually tried new things. Disaster.
All these things aside, have a go at this, its Vegan and Gluten Free but that's not really relevant, it like saying an apple is vegan and gluten free...
I find this is 100 times better the next day so if you have time, make in advance and allow the flavours to mellow. You can always reheat and add the lime juice when you are ready to eat
Ingredients. Enough for 4, main course.
4tbsp Olive Oil 1tsp Cumin Seeds
1tsp Nigella Seeds - my new favourite thing 350g Potatoes, I cut mine into roughly 2cm cubes 1 Cauliflower, cut into chunks a little bigger than the potato 1 Onion, sliced finely 4 Garlic Cloves, chopped roughly 3tbsp Fresh Ginger, chopped roughly 1 Tin of Chopped Tomatoes 2tsp Ground Coriander 1tsp Chilli Powder 1tsp Turmeric 2 Small Green Chillies, topped and sliced lengthways 1tsp salt 1tsp Garam Masala Juice of 1 lime Coriander, chopped to serve
Method
1. You'll need a wide, heavy bottom pan with a lid. Heat the oil and add half the nigella and cumin seeds. When they start the pop add the potatoes. Coat with the oil and seeds and sauté until golden. Put aside for later
2. Repeat the above with the rest of the nigella and cumin seeds and the the cauliflower this time
3. With the cauliflower and potatoes separate and out of the pan, turn the heat down, add the onions and cook until softened
4. Add the garlic and ginger, and sweat for a couple of minutes
5. Pour in the tomatoes, turmeric, coriander, fresh chillies and chilli powder. Cook, stirring regularly for 5 minutes
6. Whack up the heat and add the potatoes and salt. Again, cook for another 5 minutes
7. Add the cauliflower to the pan with a splash of water and pop the lid on. Turn the heat down and simmer until the vegetables are tender. The amount of water depends on you but don't let things dry out at this stage...
8. When you are happy, turn the heat off and add the lime juice and garam masala and stir through. Return the lid and sit for 10 minutes before serving. Use this time to make your naan - If you had remembered to start the process an hour ago, more on that in the naan recipe
9. Enjoy. Any leftovers will be even better the next day for breakfast, I mean lunch...
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