Potatoes and cauliflower are two of my favourite vegetables at the moment, so I decided to give them a whirl in the Indian classic dish that combines the two, aloo ghobi. This is a dryish vegetable dish. The partly steamed vegetables are finished in the sauce, which cooks away to almost nothing, just flavoring and coating the vegetables.
Aloo Ghobi [Vegan, Gluten-Free]
- 3 medium potatoes, cut into bite size pieces
- 1/2 medium-sized head of cauliflower broken into small florets
- 3/4 cup frozen peas
- 2 tablespoons oil
- 1 large onion, diced
- 1 teaspoon turmeric powder
- 1/2 to 1-inch knob of ginger, finely grated
- 6 cloves of garlic crushed
- 10 ounces tomato purée or 2-3 large diced fresh tomatoes
- 1 teaspoon ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon ground red chili (more or less to taste)
- Fresh cilantro, for garnish
- Heat the oil in a large pan
- Add the turmeric and onions and saute for 5 minutes
- Add the ginger and garlic and continue to saute for another 2 minutes
- Add the tomato, mix and cook until the sauce reduces to a thickish paste.
- Steam the potato for 5 minutes and then add the cauliflower and steam for another 3 minutes. Both should be almost done.
- Add the ground coriander, garam masala, chile and cumin to the tomato sauce.
- Add the potatoes, cauliflower and peas and mix gently to coat all the veg completely.
- Season with salt to taste.
- Cover and cook until the vegetables are just tender.
- Garnish with fresh cilantro.