Aloo Gobi (Cauliflower with Potatoes)
3 large potatoes, boiled in their skins until tender then leave to cool
1 cauliflower, cut into small flowerets and soaked in water for 15-20 minutes
1/4c coconut oil
2tsp ground cumin
1tsp ground coriander
1/4tsp turmeric
a pinch of chili or cayenne pepper
1 fresh hot chili, chopped (optional if you don't like spicy)
salt and pepper to taste
Heat oil in a pan over a medium flame and when hot, add the 1/2 of the cumin, until toasted (about 2 minutes). Now put in the drained cauliflower florets, turn flame on low and stir often (it should get some brown bits on it, but not burn!). Leave to cook for about 15 minutes. Once the cauliflower is nice and spotted with brown, add the potatoes, spices, salt and pepper. Stir gently to mix. Leave to cook for about 10 minutes, stirring often, adding splashes of water if the mixture seems too dry. The way I test for doneness is by trying a piece of cauliflower - it should be tender, but not limp.
Serve over basmati rice, with chapati bread, or you can easily substitute with pita bread. Enjoy your Indian feast!







