Potato & Cauliflower (Aloo Gobi)

28 Feb

This is my version of the classic Indian dish Aloo Gobi, an almost dry curry with a lovely salty, savory flavour. I’ve used the Italian Romanesco cauliflower with its lime green conical heads which gives this dish a unique look. It makes an excellent picnic food and is absolutely delicious served with chapatis and a yogurt relish.

  • 1 head of Romanesco cauliflower
  • 500g potatoes, peeled and cubed
  • 1 onion
  • 1 tsp grated fresh ginger
  • 3 cloves garlic, crushed
  • 1 large green chill, sliced
  • 1 tsp turmeric
  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne powder (this is freshly made and very hot if the chilli pepper you have is milder add more).
  • 1/2-1 tsp salt to taste
  • Coriander leaf (optional garnish)

Prepare the dry spices. Grind the cumin, black pepper and coriander in a spice mill and mix with the turmeric, salt, and cayenne in a small bowl.
Heat the oil in a large frying pan or wok. Add the onion and fry until translucent, add the garlic, ginger and chilli and fry until the aroma rises then add the potatoes and ground spices. Stir well to fry out then add half a cup of water, stir to coat evenly, cover and simmer for 12 minutes. Meanwhile wash the romanesco and cut into bite size florets. Add the cauliflower stir to coat, cover and cook for a further 5-8minutes or until the cauliflower is tender, adding more water if necessary so that it does not stick and there is some cooking steam. Stir in the corinader and serve.
28/2/2007

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