1curry powder. 1cauliflower. 1oil 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. Uncover, add cauliflower and cook for a further 7-8 minutes or until cauliflower is tender
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 cauliflower and potato sabji (aka aloo gobi ) as much as football in the much famed and acclaimed 'Bend it Like Beckham'
Cauliflower seems to becoming the ingredient of the moment, recently I have seen it being used as a grain substitute to make pizza and garlic bread and in this post as the basis for a nutritious base for a curry sauce which is versatile enough to be used in various fish, meat and vegetable curry dishes
Add lamb and curry mix and fry until all the meat is ready. " - by Wikipedia. "A samosa is a fried or baked pastry with a savory filling such as spiced potatoes, onions, peas, lentils, ground lamb or chicken