Go to any home in the north of India during the winter months and the proverbial aloo gobhi will be served at least once week, either an accompaniment to a curry or as the main dish with chapattis (unleavened wheat breads)

 Serves 2

Ingredients:

55g/2oz potatoes (cubed)
125g/4oz cauliflower (chopped)
2 tbsp vegetable oil
1 small onion (chopped)
1 tsp root ginger (grated)
¼ tsp turmeric powder
¼ tsp mustard seeds
¼ tsp cumin seeds
¼ tsp salt
a sprinkling of fresh coriander

Preparation:

  Heat the oil in a pan or wok and add the mustard seeds and cumin, which will pop.
Add the cauliflower and potatoes followed by the onions and stir-fry for a minute.
Mix in the turmeric and salt and cover and simmer for about 10 minutes. Check the pan occasionally to ensure that the vegetables don't stick or burn. Finally add the ginger and garnish with the coriander.

Serve with plain crusty bread and butter.