Name: Aloo gobi
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 450 gram ruby lou potatoes, peeled, chopped coarsely; 1 tablespoon (20g) ghee; 1 tablespoon black mustard seeds; 1 tablespoon cumin seeds; 3 clove garlic, crushed; 1/2 teaspoon ground turmeric; 1/2 teaspoon garam masala; 1 large brown onion (200g), sliced thinly; 2 medium tomatoes (380g), chopped coarsely; 1 kilogram cauliflower, chopped coarsely; 1 cup (250ml) water; 1/4 cup loosely packed fresh coriander leaves

Ingredients

450 gram ruby lou potatoes, peeled, chopped coarsely

1 tablespoon (20g) ghee

1 tablespoon black mustard seeds

1 tablespoon cumin seeds

3 clove garlic, crushed

1/2 teaspoon ground turmeric

1/2 teaspoon garam masala

1 large brown onion (200g), sliced thinly

2 medium tomatoes (380g), chopped coarsely

1 kilogram cauliflower, chopped coarsely

1 cup (250ml) water

1/4 cup loosely packed fresh coriander leaves

Method

1.Boil, steam or microwave potato until just tender; drain.

2.Meanwhile, melt ghee in large saucepan; cook seeds, stirring, until they begin to pop. Add garlic, turmeric and garam masala; cook, stirring, until mixture is fragrant. Add onion; cook, stirring, until onion softens. Add tomato and cauliflower; cook, stirring, 1 minute.

3.Stir in the water; bring to the boil. Reduce heat; simmer, covered, 10 minutes. Stir in potato; simmer, covered, about 5 minutes or until vegetables are tender. Remove from heat; stir in coriander.

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