Wednesday, 16 March 2016

Aloo Gobi

Potato and Cauliflower Curry

I have only recently taken to curry. I have always enjoyed it while eating out but did not feel confident about cooking it myself. Recently I have been experimenting by trying one of two dishes a week and adding them to shop bought microwave meals to make a passable curry night. (Cheating).

Aloo Gobi has become a favourite and today I have tried to tweak an old recipe for it. This is it ... do not be alarmed by the extent of the spices - more or less can be added and it does not appear to materially change the finished taste ... go on ... experiment with what you have!

Aloo Gobi.

1 cauliflower broken into florets
2 huge potatoes diced in 1" cubes
1 onion sliced finely
1 red pepper sliced finely
2 cloves garlic minced
1 inch fresh ginger diced finely
1 can chopped tomatoes
handful frozen peas
pepper and salt

1 tsp. curry powder
1/2 tsp. cardoman seeds
1/2 tsp. coriander seeds
1/2 tsp. cumin powder
1/2 tsp. turmeric powder
1/2 tsp. paprika powder
1/2 tsp. chili powder
Bunch of coriander

Cook the potatoes and cauliflower in the microwave until barely cooked
Fry all the spices in butter and oil along with the garlic, and ginger, until the delicious aromas are tempting you to eat them then and there
Add the cooked cauliflower, potato, peas, sliced raw onion and raw pepper and coat thoroughly with the spicy mixture
Add the chopped tomatoes and season
Serve piping hot with chopped coriander leaves and yogurt to taste

Sounds difficult but takes less than half an hour and is quite delicious. We are eating ours with lamb chops but it is traditional to serve this with a curry.
Waiting to be reheated and dressed with the coriander topping and peas to be added
Lamb chops waiting to be grilled
The last of the coriander

Rare lamb chops

Almost ready

On the table
 That was delicious

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