Aloo Gobi

Ingredients:

250g (9 oz) potato, cut into 5cm (2 in) chunks
250g (9 oz) cauliflower, broken into 5cm (2 in) florets
Pinch of turmeric
1 tsp mustard seeds
2 tsp ginger-garlic paste
2 tbsp ghee
200g (4/5 cup) Base Curry Sauce (base curry sauce or Indian restaurant curry base)
salt, to taste
few coriander (cilantro) leaves, to garnish (optional)

For the Spice Mix:
1/2 tsp ground turmeric
1/2 tsp chilli powder
1 tsp garam masala

Method:

Boil the potatoes and cauliflower in lightly-salted water, with the turmeric, until cooked (about 20 minutes). While they are cooking combine the Spice Mix with enough water to form a loose paste. When cooked, drain the potatoes and cauliflower in a colander and set aside.

In a pan, set over medium-high flame, heat the ghee, then use to fry the mustard seeds for 15 seconds. They should sizzle and pop immediately. You can test the ghee is hot enough by adding one seed.

Stir in the ginger-garlic paste and cook for 1 minute on a lower heat. You may have to take the pan off the heat initially to prevent the paste from burning. (If it burns then throw it away and start again as it will make the curry bitter.)

Add the Spice Mix paste and cook for 2 minutes. The mixture should now be thick and gloopy.

Pour in the Base Curry Sauce and cook for 2 minutes.

Add the salt, potatoes and cauliflower, mix carefully so as not to break the vegetables, and cook until heated through.

Turned into a warmed serving bowl, garnish with the coriander (cilantro) leaves (if using) and serve.

Aloo Gobi

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