Aloo ghobi recipe
A simple and spicy colourful vegetarian dish for two. Tear into this recipe armed only with fresh flatbread.
Asafoetida is a middle-eastern spice, but if you can't find any, just leave it out.
Ingredients
For the spice paste- 2.5 cm fresh root ginger, peeled and blended to make a paste with 2 tbsp water
- 1 tbsp ground coriander
- 0.25 tsp turmeric powder
- 1 tsp curry powder
- 4 tbsp water
- 3 tbsp vegetable oil
- 0.5 tbsp cumin seeds
- 1 tsp mustard seeds
- 1 pinch asafoetida
- 2 green chillies, finely chopped
- 3 medium potatoes, cut into smallish cubes
- 1 medium cauliflower, trimmed and cut into bite-size florets
- 75 ml water
- 1 tsp salt
- 0.5 lemon, juice only
Details
- Cuisine: Indian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 30 mins
- Serves: 2
Step-by-step
- To make the spice paste, combine all the necessary ingredients in a bowl.
- Heat the oil over a medium heat and test the heat by torturing a single cumin seed. If it fizzes and pops then the oil is ready.
- Add the rest of the cumin, the mustard seeds, asafoetida (if you have some) and chillies, stirring for just a few seconds. Now add the spice mix and stir for a minute or two until the mix separates a little from the oil. Your paste is now ready for the other ingredients.
- Slide in the potatoes (aloo) and cauliflower (ghobi), adding the water and salt, and mix well, covering everything with everything. Cover and cook over a medium heat for 15–20 minutes until the vegetables have yielded their starchy stiffness and become tender and submissive.
- Check the aloo ghobi during this time and, if it’s sticking to the pan, add a touch more water. Just before serving, sqeeze the lemon juice over the aloo ghobi and mix well, making sure you don’t crush the contents.
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