Pretty much a standard veggie curry. Aloo is potato and gobi is cauliflower, so you get an idea what it's like. Serves 3.
- 1 large cauliflower
- 3 potatoes
- 1 onion, chopped
- 1 small piece fresh ginger, chopped
- 1 can peeled tomatoes
- 3-4 fresh green chilies, chopped
- 3-4 tablespoons vegetable oil
- 1 tablespoon cumin seeds
- 2 teaspoons turmeric powder
- 1 large bunch green coriander, stalks and leaves chopped separately
- 1 ½ teaspoons garam masala
- salt
Quarter the cauliflower, remove the trunk, then cut or pluck into smaller pieces. Peel the potatoes and cut into small pieces.
Put the tomatoes and their juice into a blender, whizz briefly until semi-smooth.
Heat the oil in a large frying pan or wok, then add the cumin and chopped onions and fry until yellowish-golden, but not brown. Add the ginger, chilies and coriander stalks, stir well and fry for another minute. Add the turmeric powder and stir well. Add the tomatoes and cook for 3-5 minutes.
Reduce heat, then add the cauliflower and potatoes. Add salt and stir well.
Cover and let simmer over low heat for 20-25 minutes, stirring ocasionally, until the potatoes are done and most of the liquid has evaporated.
Turn off the heat, add the chopped coriander leaves and garam masala; stir carefully, then cover and let stand for at least 5 minutes. Serve with rice and/or chapatis.
