Aloo Gobi — Ghee Spiced Potatoes and Cauliflower

Ingredients

• 500g waxy potatoes, cut into 3cm cubes
• 1 medium cauliflower, cut into florets
• 2 tbsp ghee
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 1 tsp cumin seeds
• 1 tsp ground turmeric
• 1 tsp ground coriander
• ½ tsp garam masala (added at the end)
• 2 tomatoes, diced
• Fresh coriander and sea salt to serve

Method

1. Parboil the potato cubes in salted boiling water for 5 minutes until just beginning to soften. Drain.
2. Heat the ghee in a large skillet or karahi over medium-high heat. Add the cumin seeds and let them sizzle for 20 seconds.
3. Add the onion and cook for 8 minutes until golden.
4. Add the garlic, ginger, turmeric, and ground coriander. Cook for 1 minute.
5. Add the diced tomatoes. Cook for 3 minutes until broken down.
6. Add the parboiled potatoes and cauliflower florets. Toss to coat in the spice mixture.
7. Reduce heat to medium-low. Cover and cook for 15 minutes, stirring occasionally, until both vegetables are completely tender.
8. Remove the lid. Increase heat to medium-high and cook for 5 minutes to drive off excess moisture. The vegetables should look slightly caramelised at the edges.
9. Add the garam masala and fresh coriander. Toss and serve.

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