Aloo gobi
Serves 4
A simple and satisfying dry curry
that combines potato and cauliflower with onions, garlic, ginger and
fragrant spices.
5 tablespoons peanut or canola oil
1 tablespoon butter
4 potatoes (floury varieties such as Russet or Idaho) — peeled and
cut into bite-size pieces
1 cauliflower — cut into florets
2 onions — finely chopped
2 tablespoons finely grated fresh ginger
4 garlic cloves — finely chopped
4 teaspoons ground cumin
4 teaspoons ground turmeric
2 teaspoons salt
4 tablespoons water
2 tablespoons finely chopped cilantro (fresh coriander)
TOSS the potato and cauliflower with 4
tablespoons of the oil in a large bowl, then place in a single layer
in a large baking dish. PREHEAT the oven to 450°F/230°C and cook for
30 minutes, tossing halfway through. WHILE the potatoes and
cauliflower are cooking, heat the remaining tablespoon of oil with
the butter over a medium heat in a large frying pan. COOK the onions
for 10 minutes, stirring occasionally, then add the ginger and
garlic and cook for 2 minutes. ADD the cumin, turmeric and salt and
cook a further minute, stirring continuously. ADD the water to the
pan with the onion-spice mixture, stirring to combine. REMOVE the
baked vegetables from the oven, add them to the pan and toss with
the onion-spice mixture until well coated. SERVE the aloo gobi
garnished with the chopped cilantro.
© MediterrAsian.com