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Bhuna Gobhi Aloo

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Go to any home in the north of India during the winter months and the proverbial aloo gobhi will be served at least once week, either an accompaniment to a curry or as the main dish with chapattis (unleavened wheat breads)

bhuna_gobhi_aloo_medium Serves 2

Ingredients:

2 tbsp vegetable or sunflower oil

¼ tsp brown or black mustard seeds
¼ tsp cumin seeds

125g/4oz cauliflower, chopped
55g/2oz potatoes, cubed into 2cm pieces

1 onion, chopped

¼ tsp turmeric powder

1/2 tsp salt
1 tsp root ginger, grated
a sprinkling of fresh coriander leaves, washed and coarsely chopped

Preparation:

Heat the oil on a medium heat in a pan or wok and add the mustard seeds and cumin, which will pop.
Add the cauliflower and potatoes followed by the onion and stir-fry for a minute.
Mix in the turmeric and salt and cover and simmer for about 10 minutes. Check the pan occasionally to ensure that the vegetables don't stick or burn. Finally add the ginger and garnish with the coriander.

Serve with plain crusty bread and butter.

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