A
simple and satisfying dry curry that combines potato and cauliflower with
onions, garlic, ginger and fragrant spices. Aloo gobi makes a great side
dish, and goes particularly well when it's served alongside dhal (lentil
curry). Or it can become the main meal itself by serving it with Indian
breads (such as naan) a dollop of raiti (cucumber yogurt sauce) and a
spoonful or two of Indian-style chutney or pickles. And it makes a wonderful
salad when it's served cold.
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3 tablespoons canola or peanut oil |
| 1 tablespoon butter |
| 2 medium floury potatoes (such as Russet or Idaho) |
| Half a cauliflower |
| 1 onion |
| 1-inch knob of peeled ginger |
| 2 cloves garlic |
| 2 teaspoons ground cumin |
| 2 teaspoons ground turmeric |
| 1 teaspoon salt |
| 2 tablespoons water |
|
1 tablespoon finely chopped cilantro (fresh coriander) |
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PEEL the potatoes and cut them into bite-size pieces, then cut the cauliflower into florets.
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TOSS the pototo and cauliflower with 2 tablespoons of the canola oil in a large bowl, then place in single layer in a large baking dish. Preheat the oven to 230°C/450°F and cook for 30 minutes, tossing halfway through.
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WHILE the potatoes and cauliflower are cooking, finely chop the onion, finely chop the garlic, finely grate the ginger, and finely chop the cilantro.
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HEAT the remaining tablespoon of canola oil with the butter over a medium heat in a large skillet/frying pan. Cook the onions for 10 minutes, stirring occasionally, then add the ginger and garlic and cook for 2 minutes.
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ADD the the cumin, turmeric and salt and cook a further minute, stirring continuously.
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ADD the water to the skillet with the onion-spice mixture, stirring to combine. Remove the baked vegetables from the oven, add them to the skillet and toss with the onion-spice mixture until well coated.
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SERVE the aloo gobi garnished with the chopped cilantro (optional). |
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