Aloo Gobi
Servings: 4
Ingredients
- 2 Tbsp vegetable oil
- 1 onion finely chopped
- 1.5 inch piece fresh ginger grated
- 1 tsp mustard seeds
- 5 curry leaves
- ½ tsp ground turmeric
- ½ tsp ground fenugreek
- 2 green chilies left whole
- ½ tsp chilli powder
- ½ tsp salt
- 3 potatoes peeled and cut into cubes
- 9 oz tomatoes chopped
- ½ small cauliflower
- 1 tsp lemon juice
- ½ tsp sugar
- 2 Tbsp water
To serve with
- 4 naan breads
Instructions
- Heat the vegetable oil in a saucepan over a medium heat. When hot, add the onions and fry for 2-3 minutes, or until softened.
- Add the ginger, mustard seeds, curry leaves, ground turmeric, ground fenugreek, whole green chillies, chilli powder and salt. (Caution: when heated, the mustard seeds will start to pop.) Stir the mixture well and cook for two minutes, or until the seeds start to pop and the spices smell fragrant.
- Add the potatoes and stir well, then add the tomatoes, cauliflower, lemon juice, sugar and water and bring the mixture to the boil. Reduce the heat and simmer the mixture for 25-30 minutes, or until the potatoes have cooked through and the mixture has thickened.
- Add the potatoes and stir well, then add the tomatoes, cauliflower, lemon juice, sugar and water and bring the mixture to the boil. Reduce the heat and simmer the mixture for 25-30 minutes, or until the potatoes have cooked through and the mixture has thickened.