Aloo Gobi

Published on 22nd April 2016

  1. Heat the oil or ghee in a saucepan over a medium heat. When hot, add the onions and cook cor 2-3 minutes until softened. Don’t let the onions start turning brown!
  2. Add the ginger, mustard seeds, curry leaves, turmeric, fenugreek, whole green chillies, chilli powder and salt to the pan, and stir well.
  3. Be careful – the mustard seeds can start to pop when heated!
  4. Stir well, and cook for 2-3 minutes, until the mustard seeds start to pop.
  5. Add the potatoes, stirring well to coat with the spices.
  6. Add the tomatoes, cauliflower, lemon juice and sugar, and bring the mixture to the boil.
  7. Reduce heat to simmer, and cook the mixture for around 25-30 minutes, or until the potatoes and cauliflower have cooked through.
  8. If you like a very thick sauce, mix 2 tsp of cornflour with some cold water, add to the mixture and stir until the sauce has thickened.
  9. Serve with a naan bread, and enjoy!
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