Cauliflower and Potatoes Indian Style (Aloo Gobhi)

Servings: 4

Author:

Cauliflower dishes [/dishes/vegetable-dishes/cauliflower-dishes/] Vegetable Dishes [/dishes/vegetable-dishes/]

Instructions

1 Prepare the cauliflower: cut off the larger stalks and solid root and divide the
head into small florets. Cut the potatoes into small cubes.
2 Toast 1/2 tsp of the ground cumin in a non-stick pan with no added oil over a
low heat for 1 minute while stirring; set aside.
3 Heat the oil in a large non-stick frying pan and cook the cumin seeds in it for
about 3 seconds. Add the cauliflower florets and stir-fry over a moderately high
heat.
4 Reduce the heat to very low, cover and cook for 7 minutes by which time the
florets should be just tender.
5 Mix 1 tsp salt with the chopped chilli pepper, the toasted ground cumin, the
ground coriander, turmeric and freshly ground black pepper in a small bowl.
6 Add the potatoes to the cauliflower, stir in the spice mixture and cook for 4
minutes over a low heat stirring carefully.
7 Serve at once, with chapatis, or heated nan bread brushed with melted butter.