CLASSIC ALOO GOBI
Description
Just imagine a hot buttered paratha wrapped around perfectly spiced cauliflower and soft potatoes? Have I got your attention?!
My grandmother used to whip up some lightly spiced aloo gobi or a paneer bhujia (scrambled home made paneer) for breakfast to have with crispy buttered toast instead of the usual eggs. I loved the flavours.
So I always make a little extra for my breakfast the next day in homage to my grandmother who taught me how to cook.
The trick to making a combination vegetable is to understand the time it takes to cook the different elements. Cook the cauliflower and potatoes separately and then mix together - it is a fool proof method to ensure you get a perfect dish.
Options:
Check out my recipe for crispy aloo gobi as well - it has carrots and peas added.
You can add some red peppers for crunch and colour.
If you have overcooked the cauliflower, add a little butter or ghee and break it down further for a chunky mash texture. - no need for potatoes with this.
Any leftovers? Mash it down to make a delicious filling for parathas.
Ingredients
Instructions
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Boil the potatoes in plenty of boiling water (with a teaspooon of salt) till they are tender. This should take 8/10 minutes, but keep checking. Drain, set aside.
In a karahi (Indian wok) or a wide pan - heat the oil. Add the cumin and nigella seeds and when they crackle, add the onions and ginger and brown a little.
Add the cauliflower florets. Sprinkle over the dry spices, salt to taste and and mix everything together. Add 1/2 cup of water, mix and cover to steam through on medium heat around 6/7 minutes but keep checking and stirring.
When it is tender but still has its shape, add the potatoes and mix in gently. Turn the heat up, fry off any remaining water, then add the ghee and mix gently.
Sprinkle with fresh coriander and serve with your choice of parathas, rotis, or naan bread and a little yoghurt and salad.
It also works well as a side with dal or a curry.
