Make My Aloo Gobi

Aloo Gobi

Serves 2

300g potatoes      300g cauliflower      3tablespoons olive oil      ½-teaspoon cumin seeds

2.5 cm / 1inch fresh ginger chopped      1-teaspoon turmeric      1-teaspoon chilli powder

 1-teaspoon sea salt       1 onion thinly sliced        6 tablespoons tomato puree       ½ cup frozen pea’s       2 tablespoons yogurt      1-teaspoon chilli flakes

Peel and cut the potatoes into quarters. Separate cauliflower into large florets.  Cook in salted water until al dente. Drain and set aside.

 

Heat oil, fry cumin, ginger, turmeric, chilli, and salt for 2 mins. Add onions and fry until soft but not brown.  Add potatoes and cauliflower, coat well in spice and onion mixture.

Add puree and peas stir well. Cover and cook slowly until veg completely cooked.

Just before serving add yogurt and cook for another 2/3 mins. Sprinkle with chilli flakes and serve.