This is the Gobi Aloo Recipe. The recipe for this dry vegetable curry comes from Exodus client, Gaby Naylor. It is made by slowly cooking potatoes and cauliflower florets with a blend of warm Indian spices. Turmeric gives the vegetables a golden hue and chillies add a fiery kick.
Preparation: 20 minutes (plus cooling time for potatoes)
Cooking: 50 minutes
Serves 2 (as a main course), 4 (as a side dish)
3 medium potatoes
1 medium cauliflower
4-5 tbsp oil
½ tsp black mustard seeds
About 12 fenugreek seeds
½ tsp cumin seeds
1 tsp ground coriander
½ tsp each of ground turmeric and ground cumin
1-2 dried red chillies
1 onion, peeled and finely chopped
1 fresh green chilli, finely chopped
4 tbsp frozen peas (optional)
Salt, to taste
Finely chopped fresh red chilli
2 tbsp chopped fresh coriander
Shavings of fresh coconut
Boil the potatoes in their skins until tender when pierced with a skewer. Drain, leave to cool completely and then peel and cut into chunks.
Blanch the cauliflower in a pan of boiling water for 2 minutes. Drain, cool and divide into small florets.
Heat the oil in a large shallow pan, add the mustard seeds and fry until they begin to pop. Add the fenugreek seeds, cumin seeds and ground spices, along with the dried red chillies, onion and green chilli. Stir well and fry over a low heat until the onion is soft and golden brown – about 10 minutes.
Add the cauliflower, cover the pan and cook for 5 minutes or until almost tender. Add the peas (if using) and potato chunks, season with salt and re-cover the pan. Cook for 10 minutes or until the potatoes are heated through.
Serve garnished with chopped red chilli and coriander leaf, plus shavings of fresh coconut.