This is a common dish in Indian and Pakistani households, my version has a tarka at the end that makes it different and produces a wonderful aroma.
Ingredients
- 4 tbs oil
- 3oz grated onion
- 1 tbs freshly ground ginger
- half tsp freshly ground garlic
- 6oz finely chopped fresh tomatoes
- 1 tsp salt
- half tsp turmeric
- half tsp red chillie powder
- 6oz potatoes, peeled and diced into 1 inch cubes
- 8oz cauliflower, cut into 1 inch florets
- for tarka (omit for healthy version)
- 1 tbs ghee or 2 tbs olive oil
- 2 tbs grated fresh ginger
- 1 tsp whole cumin seeds
- 2 tbs chopped fresh coriander
- 1 tsp garam masala
Method
- Put the oil and onion in a wok or deep frying pan, cook until onions are medium brown. Add ginger and garlic then tomatoes, salt, turmeric and red chillies powder. Cook on low heat or 10 mins until oil separates (bhun).
- Add the potatoes and a cup of water, cook covered on very low heat for 5 mins until potatoes begin to cook.
- Add cauliflower and cook covered for 10 mins on lowest heat until cauliflower is almost cooked – al dente. Add 2 tbs of water if mixture begins to stick to the pan, or cook uncovered if any liquids remain, mix once and remove into serving dish.
- Add the ghee or olive oil into a small frying pan, heat the oil add ginger and cumin seeds when sizzling, add hot oil mixture onto the aloo gobi in the serving dish.
- Garnish with coriander and garam masala.
- Serve with freshly made chapattis, puris or thinly sliced bread.
