Aloo gobi

Method

1. Cut 300 g potatoes into 2 cm cubes and 400 g cauliflower into bite-size florets. Rinse the florets and drain them well so they roast rather than steam.

   Done when: Potato cubes and cauliflower florets are roughly matched in size and the florets are drained dry.

2. Heat 2 1/2 tbsp cooking oil in the kadai on medium. Add 1 tsp cumin seeds; once it sizzles, add 1 piece onion, finely chopped, 15 g ginger, finely chopped and 4 clove garlic, finely chopped. Cook for 5 minutes, stirring, until the onion softens and turns pale gold.

   Done when: The onion is soft and pale gold and the raw smell of ginger and garlic is gone.

3. Add 1 piece tomato, finely chopped, 1/2 tsp turmeric powder, 1/2 tsp red chilli powder, 1 tsp coriander powder and 1 1/2 tsp fine salt. Cook for 4 minutes until the tomato breaks down and the masala looks glossy, not watery.

   Done when: The tomato has collapsed into a thick, glossy masala with no watery pool.

4. Add the potatoes and cauliflower and toss until coated in the masala. Cover and cook on medium-low for 18 minutes, stirring gently every few minutes, until both are tender.

   Done when: A potato cube and a floret stem both give way easily when pressed, and the sabzi is dry, not saucy.

5. Turn off the heat and sprinkle over 1/2 tsp garam masala. Toss gently, taste and adjust the salt. Scatter over 15 g fresh coriander leaves, chopped if using and serve warm with roti.

   Done when: The garam masala is folded through evenly and the sabzi tastes warm, dry and well seasoned.

Good to know

Diet

Vegetarian

Eaten at

Lunch, Dinner

Nutrition, per serving

~190 kcal · 4 g protein · 21 g carbs · 9 g fat (approx.)

Keeps

3 days in the fridge