3 tablespoonsonion 1 large, choppedgarlic 3-4 cloves, choppedfresh ginger 3 centimetres piece, peeled, grated or finely choppedmustard seeds 1 teaspoon (optional)curry powder 2 teaspoons (check label if eating gluten-free)garam masala 2 teaspoons (check label if eating gluten-free)ground turmeric ½ teaspoonchilli powder ½ teaspoonsalt 1 teaspooncrushed tomatoes 400 grams canpotatoes 500-600 grams, scrubbed, cut into 3cm chunksvegetable stock or water 1½ cups (check label if eating gluten-free)cauliflower 1 medium, cut into floretsTo servefresh coriander choppedgreen chilli finely sliced (optional)raita (omit for dairy-free, or use coconut yoghurt)chapatis (omit for gluten-free, or use poppadom instead)Heat oil in a wok or a large heavy-based frying pan (with a lid) over medium heat. Cook onions for 6-8 minutes or until golden. Add garlic and cook for 1-2 minutes, then add ginger, mustard seeds (if using), curry powder, garam masala, turmeric, chilli powder and salt and cook for a further 1-2 minutes.
Add tomatoes, potato and stock or water. Cover, bring to a simmer and cook for about 10 minutes. Uncover, add cauliflower and cook for a further 7-8 minutes or until cauliflower is tender.
Garnish with coriander and green chilli (if using) and serve with a small dish of raita and chapatis. To make into a more substantial meal, serve a fried egg on top for anyone who wants one.
Aloo, Gobi doesn't need any introduction, I am sure the whole world knows about it, after our lovely Gurinder Chadha put the spotlight on the humble cauliflowerand potato sabji (aka aloogobi ) as much as football in the much famed and acclaimed 'Bend it Like Beckham'
I loved eggplants andcauliflower in particular, vegetables that many children refuse to eat. This Kheema Aloo curry (kheema is ground meat andaloo is potatoes in Urdu) is very good and even though I don’t cook it often, I do try a little bit when I cook it for the family
Bring to a gentle simmer add the peas, potato andcauliflower, season with sea salt and black pepper to taste and simmer for a couple of minutes, sprinkle over the coriander leaves and fresh red chilli and your good to serve