Aloo Gobi

ALOO GOBI - an Indian vegetarian favourite of ours, simply potatoes and cauliflower in a masala curry sauce. We learnt to make this on a cookery course in Kerala, Southern India. Perfect serves with fluffy rice from your Zojirushi and with a chapati or nan to soak up the sauce.

Ingredients

Cauliflower and potatoes chopped

3 sliced onions (very thin slices)

3 tomatoes (very thin slices)

½ spoon of garlic/ginger paste

1 big pinch fennel seeds

2 cardamom seeds

1 clove

1 big pinch cinnamon

1 green chilli

To make

Half boil potatoes with salt and a pinch of turmeric, then add the cauliflower. Once boiled you can shallow fry in oil to give colour so they are golden.

Sauce:

Fry spices in sunflower oil then add sliced onion, green chilli and pinch of salt. Also add the ½ spoon of garlic/ginger paste, 1 spoon turmeric, 1 spoon chilli powder, 2 spoons coriander, 1 spoon garam masala. Add sliced tomatoes then add water until it is a sauce.

Add the potatoes and cauliflower and mix, add a little milk (or yoghurt if you prefer) to the sauce, some larger slices of tomatoes and garnish with a bit of fresh coriander.