INGREDIENTS
- 450gms Potatoes
- 450gms Gobi (Cauliflower florets)
- 2 tbsp Oil
- 1 tsp Cumin seeds
- 1 Chopped green chillies
- 1 tsp Coriander paste
- 1 tsp Cumin paste
- 1/4 tsp Chilli powder
- 1/2 tsp Turmeric paste
- 1 tsp Chopped coriander leaves
- Salt To Taste
- METHOD
- Par boil the potatoes in a large saucepan of boiling water for 10 minutes. Drain well and set aside.
- Heat the oil in a large frying pan and fry the cumin seeds for about 2 minutes, until they begin to splutter. Add the green chilli and fry for a further 1 minute.
- Add the cauliflower florets and fry, stirring, for 5 minutes. Add the potatoes, the ground spices and salt and cook for 7-10 minutes, until the vegetable are tender.
- Garnish the aloo gobi with coriander and serve with tomato and onion salad and pickle.
