Aloo Gobhi (Potatoes with Cauliflower)

I have never been the greatest fan or potatoes or cauliflower as I find them both bland. This wee recipe is one way of ensuring that boredom does not set in!

Serves 4

3 tbsp Vegetable Oil
1 tsp Mustard Seeds
600g Waxy Potatoes peeled and cut into 2.5cm pieces
2.5cm Root Ginger peeled and finely chopped
4 Garlic Cloves finely chopped
2 Green Chillies chopped
1 Onion chopped finely
1 tsp Turmeric
1 tsp Ground Cumin
1/2 tsp Salt
600g Cauliflower broken into florets.
1/2 tsp Garam Masala
A Few Coriander Leaves

Heat the oil in a saucepan on a medium heat, add the mustard seeds and cook for 30 seconds. At that point the seeds should be spluttering, but don’t let them burn.

Add the potatoes, increase heat to medium high and stir for 6-7 minutes. The edges should begin to brown.

Bring 310ml water to the boil whilst the potatoes cook.

Add the ginger, chilli, onion and garlic to the potatoes, cook for a further 5 mins.

Add the turmeric, ground cumin and salt followed by the cauliflower, continue frying for another 3 minutes.

Pour in the boiling water and stir well.

Cover the pan and leave to simmer for 10 mins or until the vegetables are tender.

Stir in the garam masala and sprinkle with coriander.

Serve alongside another curry or simply on its own with chapatis.