Cornish Food Market

Aloo Gobi (Sauteed Potatoes and Cauliflower)

Method

Serves 4. Try it with warm toasted pitta bread.

1. In a large skillet, heat the oil over a high heat. When the oil begins
to sizzle, reduce the heat and add the onions, garlic and ginger and sauté until they soften and turn translucent.
2. Add the potatoes and all the spices apart from the garam masala, add a tablespoon or two of water, cover the pan with a lid and partially cook the potato mixture for about 5-10 minutes.
3. When you can insert a fork into the potatoes - but with some difficulty
- add the cauliflower florets. It is very important not to add the cauliflower too early so it does not overcook.
4. Once the cauliflower has been added, stir in well with the other ingredients, cover the pan again and cook for a further 3-4 minutes or until the florets are soft but still whole.
5. Remove from heat. Sprinkle the garam masala all over, season to taste, garnish with the coriander and serve.

Ingredients

400g / 14 oz cauliflower, cut into large florets
4 large new potatoes, peeled and quartered
1 small onion, peeled and finely chopped
1cm / ½ inch root ginger, peeled and finely chopped
1 garlic clove, peeled and crushed
2 tablespoons cooking oil
1 teaspoon coriander powder
1 teaspoon cumin powder
¼ teaspoon turmeric powder
½ teaspoon chilli powder - mild or hot, as preferred
1 teaspoon garam masala
A large handful of fresh coriander leaves, roughly chopped Salt, to taste