Gobi aloo: Potato and cauliflower curry
Ingredients
- 1 tablespoon vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon crushed garlic
- 1 teaspoon chopped fresh ginger
- 2 medium potatoes, peeled and cut into cubes
- ½ teaspoon ground turmeric
- ½ teaspoon paprika
- 1 teaspoon ground cumin
- ½ teaspoon garam masala
- salt to taste
- 450g cauliflower, cut into florets
- 1 teaspoon chopped fresh coriander
Method
- Heat the oil in a medium frypan over medium heat. Stir in the cumin seeds, garlic and ginger. Cook for about 1 minute until garlic is lightly browned.
- Add the potatoes then the turmeric, paprika, cumin, garam masala, and salt. Cover and cook for 5 to 7 minutes, stirring occasionally.
- Mix the cauliflower and coriander into the saucepan. Reduce heat to low and cover. Stirring occasionally, continue cooking for 10 minutes or until potatoes and cauliflower are tender.
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Comments
Recipe Info
Tip: An easy but tasty vegetarian curry. Sometimes I add canned tomatoes with the potatoes if I have them.