Aloo gobi potatoes and cauliflower

Ingredients

For 3 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.

• 2 medium potatoes in 2 cm cubes
• 180 g cauliflower florets
• 1 medium onion and 2 medium tomatoes, chopped
• 1/2 tbsp minced ginger and 1/2 tbsp minced garlic
• 1 green chilli, optional
• 2–3 tbsp oil
• 1/2 tsp cumin seeds
• 3/4 tsp Kashmiri chilli powder
• 1/4 tsp turmeric and 1 tsp garam masala
• 1 tsp ground coriander and 1/2 tsp roasted ground cumin
• 1 tbsp dried fenugreek leaves and 1/2 tsp salt, adjustable
• 2 tbsp fresh coriander and lemon to taste

Step-by-step method

1. Prepare cauliflower and keep cut potatoes in water while organising the remaining ingredients; drain.
2. Heat oil, add cumin seeds and, once sizzling, garlic and ginger. Stir for 30 seconds, then add onion.
3. Once onion turns translucent, add potatoes and chilli. Fry for 2–3 minutes, cover and cook until potatoes are half-done, adding a little water if needed.
4. Add cauliflower and fry for 3 minutes. Stir in ground spices and 2–3 tbsp water.
5. Cover and cook, stirring occasionally, until vegetables are nearly tender; add salt and finish cooking without breaking up the cauliflower.
6. Add tomatoes and fenugreek leaves and cook uncovered for 2–4 minutes, until tomatoes lose their raw taste. Finish with coriander and lemon.