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Categories:
potatoes scallions head cauliflower vegetable oil cumin seeds yellow mustard seeds ground coriander turmeric ground ginger lemon salt freshly ground black pepper
Viewed: 48 - Published at: 7 years agoIngredients
- 1 1/4 pounds potatoes, peeled, cooked, cooled and cut into 1 1/2 inch dice to make 3 cups
- 4 scallions
- 1 large head cauliflower
- 4 tablespoons vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon yellow mustard seeds
- 1 teaspoon ground coriander
- 1/4 teaspoon turmeric
- 1/2 teaspoon ground ginger
- Juice of 1/2 lemon
- 1 teaspoon salt
- Freshly ground black pepper
Method
- Cook the potatoes whole and leave them to get cold, and then dice them into 34cm cubes when you come to cook the aloo gobi.
- Slice the scallions into 1/4 inch rings.
- Cut or break the cauliflower into small florets, about 1 1/2 inches across the top of the floret.
- Heat the oil in a large pan and cook the cumin and mustard seeds until they begin to pop.
- Add the scallions and cauliflower florets and cook over a medium to high heat until the cauliflower is scorched in places.
- Add 1/2 cup water, cover the pan either with a saucepan lid or aluminum foil and cook for 10 minutes, turning down the heat if theres too much fizz and splutter going on inside the pan.
- Take off the lid, and add the other spices, along with the lemon juice, diced cooked potatoes, salt and a little pepper.
- Turn the pan and stir carefully to mix everything well and let it cook together for another 57 minutes or until the cauliflower is tender and the potatoes are heated through.
- Season to taste and decant to a warmed dish.
