Aloo Gobi

The 99 cent cauliflowers were too good to resist at the market the other day so I brought one home and looked in my new Grower’s Market cookbook for inspiration. And there it was, Aloo gobi, a nice vegetarian curry using potatoes and cauliflower.

Aloo Gobi

3 tablespoons oil
1/2 teaspoon black mustard seeds
1/2 onion finely chopped
200g potatoes cut into 2cm cubes
1/4 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 1/2 teaspoons garam masala
4 tomatoes, chopped
1 large cauliflower cut into florets
2cm piece of ginger
1 teaspoon sugar

Heat the oil in a large heavy-based frying pan over low heat. Add the mustard seeds, cover the pan and wait for the seeds to pop. Add the onion and potato and fry until lightly browned.

Add the turmeric, cumin, coriander and garam masala to the pan and cook for a couple of seconds. Add the tomato and stir until the spices are well mixed. Add the cauliflower florets and stir until thoroughly coasted. Stir in the ginger, sugar and 125ml water, increase the heat to medium and bring to the boil. Reduce the heat, cover and simmer for 15 minutes. Season with sea salt and freshly ground black pepper.

Uncover the pan and if the sauce is too runny, simmer for a further 1-2 minutes before serving.

I served this with small crisp pappadums, some persimmon chutney and an eggplant achar.

Recipe © Murdoch Books 2006 Photo © Pat Churchill