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Recipe > Gobi Aloo

Ingredients

3 medium-sized potatoes

1 medium-sized cauliflower

5 tbsps cooking oil

� tsp black mustard seeds

� tsp cumin seeds

12-15 fenugreek seeds

1-2 dried red chillies, coarsely chopped

1 medium-sized onion, coarsely chopped

1 fresh green chilli, coarsely chopped

� tsp ground turmeric

� tsp ground cumin

1 tsp ground coriander

1� tsp salt or to taste

1tbsp chopped coriander leaves (optional)

Method:

Boll the potatoes in their jacket and allow to cool thoroughly. The potatoes can be boiled and left in the refrigerator for 2-3 days.

Peel the potatoes and cut them into 2 inch squares.

Blanch the cauliflower in boiling water for 2 minutes, do not over-boil the cauliflower as it should remain firm after cooking. Allow the cauliflower to cool and cut it into �-inch diameter florets.

Heat the oil over medium heat in a wide shallow pan, preferably non-stick or cast iron.

Add the mustard seeds, and as soon as they begin to pop, add the cumin and fenugreek seeds and then the red chillies.

Add the onions and the green chilli, stir and fry until the onions are golden brown (8-10 minutes).

Add the cauliflower, reduce heat to low, cover the pan and cook for 6-8 minutes.

Add the Potatoes, turmeric, cumin, coriander and salt. Stir gently until all the ingredients are mixed thoroughly. Cover the pan and cook until the potatoes are heated through (6-8minutes).

Stir in the coriander leaves (if used) and remove from the heat.

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