Gobi aloo (Indian potato and cauliflower curry)

Hearty vegetarian Indian curry dish.

INGREDIENTS

60ml ( cup) oil

5ml (1 tsp) cumin seeds

2cm fresh root ginger, peeled and grated

2.5ml ( tsp) turmeric

2.5ml ( tsp) paprika

5ml (1 tsp) ground cumin

5ml (1 tsp) garam masala

2 dried red chillies, seeded and chopped (or to taste)

2 onions, sliced

3 large potatoes, peeled and diced

a cauliflower, broken into florets

150ml water

Salt, to taste

Fresh coriander to garnish.

METHOD

Heat the oil in a large saucepan.

Add the cumin seeds, ginger, turmeric, paprika, ground cumin, garam masala and chillies and stir-fry for a minute.

Add the onion and fry, stirring occasionally, until golden brown.

Add the potatoes and cauliflower, stirring to coat well. Add the water and salt, reduce heat and cover with a lid.

Simmer for 10-15 minutes, adding extra water if needed. Serve garnished with coriander.

Serves 4