Seasoned Potato and Cauliflower

Go to any home in the north of India during the winter months and the proverbial aloo gobhi will be served at least once a week, either as an accompaniment to a curry or as the main dish with chapatis. Aloo Gobhi is also one of the most popular side dishes served in restaurants in Britain.

Picture by Jason Lowe

Serves 2-3

200g cauliflowers florets, cut into 4cm pieces

2 tbsp vegetable or groundnut oil

1 large onion, finely chopped

2 green finger chillies, finely chopped

2 garlic cloves, finely chopped

300g potatoes, peeled and cut into 2cm cubes

1 tsp turmeric

½ tsp ground cumin

½ tsp ground coriander

½ tsp salt

¼ tsp garam masala

2 tbsp butter or ghee

1 tsp peeled and finely grated root ginger

Preparation:

Wash the cauliflower well in salted cold water. Heat the oil in a frying pan and add the onion, chillies, garlic, and potatoes, and fry for 7 minutes or until the onion is deep yellow and translucent. Add the cauliflower and fry for a further 3 minutes until light brown. Add the turmeric, cumin, coriander, salt, and garam masala, stir and fry gently for 5 minutes. Mix well. Add the butter and mix, then add 5 tbsp cold water, cover and simmer for 5 minutes. Stir in the ginger. Serve hot with chapatis or pitta breads.