Aloo Gobi – Potato and Cauliflower Curry

This was my staple food along with Tarka dal when I was travelling around India and the best one I had was when I was camel trekking in the Thar desert of Rajasthan. It is very simple to make and makes a very nice side dish when eating Indian food and it is totally vegetarian too!

I usually have this with some rice and chapatis

Serves 4

Ingredients:

• 3 tbsp vegetable oil
• 1 medium onion, chopped
• 4 cloves of garlic, finely chopped
• 1 tbsp garam masala
• 1 – 2 tsp Kashmiri chilli (Mirchi)
• 1 tsp salt
• 1 can of peeled plum tomatoes
• 500g potatoes, peeled and cut into chunks
• 300ml water
• 1 medium cauliflower, cut into florets
• 1 tsp black or brown mustard seeds

Preparation method:

Heat the oil in a pot or karahi on a medium heat, add the chopped onion and fry until soft then add the garlic and fry for a couple more minutes. Then add the dry spices and mix in with the onion and garlic for a minute or two, then add the canned tomatoes giving them a prod with your spoon to break them up into smaller pieces. You can use fresh tomatoes too, but you will get a much nicer gravy using canned. Add the potatoes and give them a good stir to get them coated in the juices then sprinkle in the mustard seeds and add the water. Bring to a simmer then cover and cook the potatoes for 10 minutes. Add the cauliflower, cover and cook for a further 10 minutes or until the potatoes and cauliflower are tender but not too soft.

Remove to a serving dish and enjoy!