Aloo gobi (spiced cauliflower and potatoes)

Name: Aloo gobi (spiced cauliflower and potatoes)
Yield: 2
Ingredients: 3 Tbsp Vegetable oil; ½ tsp Black mustard seeds; ¼ Onions, finely chopped; 100 g Potatoes, peeled and cubed (Main); ¼ tsp Ground turmeric; ½ tsp Ground cumin; ½ tsp Ground coriander; 1 tsp Garam masala, see note below; 2 Tomatoes, roughly chopped; ½ head Cauliflower, roughly chopped (Main); 2 cm Fresh ginger, peeled and cut into matchsticks; 1 tsp Sugar; ¼ cup Water

for 2 people

Bevan Smith

Riverstone Kitchen chef/owner and food writer.

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Ingredients

3 Tbsp	Vegetable oil
½ tsp	Black mustard seeds
¼	Onions, finely chopped
100 g	Potatoes, peeled and cubed (Main)
¼ tsp	Ground turmeric
½ tsp	Ground cumin
½ tsp	Ground coriander
1 tsp	Garam masala, see note below
2	Tomatoes, roughly chopped
½ head	Cauliflower, roughly chopped (Main)
2 cm	Fresh ginger, peeled and cut into matchsticks
1 tsp	Sugar
¼ cup	Water

Directions

Heat oil in a medium saucepan over a moderate heat. Add mustard seeds and fry until they start to pop. Add onion and potatoes and cook for 5 minutes or until they are lightly browned. Add spices and cook for 30 seconds, then add remaining ingredients and stir to combine.
Increase the heat and cover with a lid. Cook for 10-15 minutes, stirring occasionally until vegetables are tender. Season to taste with a little salt and pepper and serve.