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