Aloo Gobi Recipe

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A healthy cauliflower and potato recipe, combined with a thick tomato sauce made with onions, garlic, ginger and whole cumin and mustard seeds.
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I was about seven or eight years old when my mum and dad had to fly back to India unexpectedly, leaving us to stay with a family friend. After a week of indulging in 80s English meals (something we didn't have often so it was a real novelty), we all started to crave my mums food. So my sister and I decided to cook aloo gobi. Nervous about getting it wrong, we phoned my auntie to ask if we could cook the cauliflower in one giant lump or did we need to cut it into pieces... I can still hear her laughing and even now they bring up that little story. At that point that I realised how important it was to be able to cook. Needless to say, our version wasn't a patch on my mum's, but this recipe absolutely makes up for that. And the robust tomato sauce is very special and if you can hold your nerve and not add water, it will be cooked to perfection.

Ingredients
1 small cauliflower
2 potatoes, peeled cut into 4cm cubes
2 tbsp mustard oil
1 tsp mustard seeds
1 tsp cumin seeds
1 onion, finely chopped
2 cloves garlic, finely chopped
200g/½ tin tomatoes
1 tbsp ginger, grated
1 tsp salt
1 tsp turmeric
1 chilli, finely chopped
1 tsp dried fenugreek
1 tsp garam masala
Handful chopped fresh coriander

Method

Prepare your cauliflower by cutting into florets, wash and drain. Ensure it's thoroughly dry before cooking.
Heat the oil in a karahi and add the mustard seeds. Once sizzling, add the cumin seeds.
Add the onions and garlic then fry until soft and lightly browned.
Once browned reduce the heat a little and add the tomatoes, ginger, salt, turmeric, chilli and dried fenugreek leaves.
Continue to cook so the onions and tomatoes melt together to create a thick, aromatic masala paste.
Add the potatoes and stir to coat with the sauce.
Reduce the heat, cover the pan with the lid and leave to cook for 10 minutes, stirring occasionally.
Add the cauliflower and stir into the sauce to coat. Replace lid and leave to cook for a further 25-30 minutes until cooked.
Turn the vegetables occasionally but do not stir too vigorously as you don't want the cauliflower or potato to turn mushy. Once cooked sprinkle with garam masala and fresh coriander before serving.