Aloo Gobi

Diwali was celebrated around the world yesterday and to join in I was craving a curry. All we had in the house were some potatoes and a cauliflower which as it happened was all we needed to make a delicious Aloo Gobi!  

Ingredients
(serves 2)
350g cauliflower, cut into bite-sized florets
350g potatoes (waxy) , peeled and cut into bite-sized pieces
4 large tomatoes
1 tbsp tomato puree
1 large onion
1 inch ginger
4 garlic cloves
2 green chillies, left whole, slit cut lengthwise
½ tsp turmeric powder
½ tsp chili powder
1 tsp ground coriander
½ tsp garam masala
½ tsp Amchoor, (dried mango powder)
1 tsp dried fenugreek leaves

1 tsp cumin seeds
3 tbsp vegetable oil
fresh coriander leaves chopped (for garnishing)
salt, to taste

Method
Bring some salted water (about a litre) to a boil then remove from the heat.  Add the cauliflower florets and keep them covered for about 15 minutes.

Roughly chop the onion, tomatoes, ginger and garlic and set aside. 

Heat the vegetable oil to a high temperature in a large frying pan then add all the ground spices. Fry for a minute before adding the tomato paste followed by the chopped onion/tomatoes and garlic ginger paste.  Turn the heat down and continue to fry for a good 10 minutes until the onions are soft and the tomatoes broken up in to a sauce. 

Bring a little veg oil to a high temperature in another large frying pan. Add the cumin seeds and fry for 30 seconds before adding the potatoes. Saute for about for about 3 or 4 minutes. 

Drain the cauliflower (keep the water) and add to the potatoes. Continue to cook for a few minutes more.

Next add the fried potatoes and cauliflower to the 'masala' the onion and tomato base and stir well to coat it all in the gravy. Then add about 500ml of the reserved cooking water. 

Bring to a simmer and cook until the potatoes and cauliflower are just going tender. 10-15 minutes.

Keep on topping up with water if it gets too dry. although the finished dish should be quite dry.

When cooked add the dried fenugreek leaves and simmer for a further minute or two.

Check the seasoning and add a little salt or Amchoor if required.

Serve garnished with fresh coriander.