Recipe: Aloo Gobi

Author: Michelle Peters - Jones at The Tiffin Box
Recipe with pictures and further instructions:

2 large potatoes, peeled and cut into chunks
1 – 2 tablespoons canola oil
1 teaspoon mustard seeds
½ teaspoon cumin seeds
1 small onion, finely diced
1 clove garlic, crushed
½ inch piece of ginger, crushed
2 tomatoes, chopped
¼ teaspoon ground turmeric
½ - 1 teaspoon garam masala
1 large cauliflower, chopped into the same size florets as the potato chunks
Hot water, as needed
Salt to taste
Small handful fresh cilantro, chopped
Rice or roti, to serve

Place the potatoes in salted water, and boil until just tender.

Heat the oil in a large saucepan. When hot, add the mustard and cumin seeds. Stir for 30 seconds, then add the onion.

Fry the onion for about 5 minutes, until just beginning to go golden around the edges. Add the garlic and ginger, and stir for a minute.

Add the tomatoes, turmeric and garam masala with a little bit of salt. Stir and cook together for about 5 – 7 minutes, until the masala is thick-ish.

Add the cauliflower to the above mixture along with a splash of hot water to loosen and stir gently, then add the cooked potatoes and stir everything together well.

Season to taste with salt.

Cover and cook for about 10 – 15 minutes, adding a little more water, if the mixture looks too dry (this is a fairly dry dish, so go easy on the water) until the cauliflower is just tender and the potatoes have absorbed the spices.

Stir in fresh, chopped cilantro and serve with rice or roti.