Punjabi cauliflower with potatoes (aloo gobi)
Try aloo gobi, a simple and comforting North Indian side dish with turmeric cauliflower florets flecked with fried cumin, ginger and red chilli powder
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 6tbsp sunflower oil
- 1tsp cumin seeds
- 50g ginger, peeled and finely chopped
- ¾tsp Kashmiri chilli powder
- ¾tsp ground turmeric
- 1tsp ground coriander
- 3floury potatoes (such as Maris Piper or King Edward), cut into 3cm pieces
- 1medium cauliflower (about 1kg with outer leaves), cut into small florets
- 2tbsp chopped coriander
- naan or rice, to serve
Instructions
Step 1
Heat the oil in a karahi or wok over a medium-high heat and fry the cumin for about 30 seconds, stirring continuously until it releases a nutty aroma. Stir in the ginger, chilli powder, turmeric, ground coriander and potatoes. Mix well, then reduce the heat to low-medium and cook for 10 mins, stirring often until the potatoes start to soften.Step 2
Add the cauliflower and mix everything together. Continue cooking for 10 mins more, stirring every few minutes until the florets are evenly coated in the turmeric chilli oil and beginning to soften.Step 3
Reduce the heat to low, cover and cook for 15-20 mins more, stirring often until the potatoes are fully cooked and the florets are tender with a slight bite, but still holding their shape. Scatter over the coriander and serve with naan or rice.