Aloo gobi recipe
Aloo gobi and jeera rice This hearty cauliflower and potato curry is one of the most common vegetable curries you will find in India. Serve with spiced jeera rice for a cheap, filling and vegan midweek meal. 350g/12oz basmati rice2 tbsp sunflower oil1 large onion, thinly sliced2 tsp cumin seeds1 bay leaf1 cinnamon stick3 green cardamom pods 350g/12oz basmati rice 2 tbsp sunflower oil 1 large onion, thinly sliced 2 tsp cumin seeds 1 bay leaf 1 cinnamon stick 3 green cardamom pods 2 tbsp sunflower oil25g/1oz butter (or dairy-free alternative)2 tsp cumin seeds 2 tsp ground turmeric4cm/1½in fresh root ginger, finely grated2 onions, roughly chopped2 tsp freshly chopped green bird’s-eye chillies (or to taste) 3 tbsp dried fenugreek leaves (methi) 1 cauliflower, broken into florets, leaves chopped 2 large potatoes, cut into 2cm/¾in cubes2 tsp garam masalasalt and freshly ground black pepperhandful fresh coriander, to garnish 2 tbsp sunflower oil 25g/1oz butter (or dairy-free alternative) 2 tsp cumin seeds 2 tsp ground turmeric 4cm/1½in fresh root ginger, finely grated 2 onions, roughly chopped 2 tsp freshly chopped green bird’s-eye chillies (or to taste) 3 tbsp dried fenugreek leaves (methi) 1 cauliflower, broken into florets, leaves chopped 2 large potatoes, cut into 2cm/¾in cubes 2 tsp garam masala salt and freshly ground black pepper handful fresh coriander, to garnish Method To make the jeera rice, wash and soak the rice while you prepare the spices. Place the oil in a large saucepan over a medium heat. Add the onion, cumin, bay, cinnamon and cardamom pods and gently fry for a few minutes. Drain and add the rice, then pour over 800ml/1¼ pint water. Bring to the boil, cover, reduce the heat and simmer for 15–20 minutes.Meanwhile, to make the aloo gobi, heat the oil and butter in a large heavy-based saucepan over a medium heat. Add the cumin, turmeric, ginger, onions, chillies and fenugreek and fry for a few minutes. Add the cauliflower florets and leaves, stir to coat in the spices and cook for a few minutes. Add the potatoes, stir again, cover and steam for 10–15 minutes, or until the vegetables are tender. Sprinkle over the garam masala and season to taste. Garnish with coriander before serving with the rice. To make the jeera rice, wash and soak the rice while you prepare the spices. Place the oil in a large saucepan over a medium heat. Add the onion, cumin, bay, cinnamon and cardamom pods and gently fry for a few minutes. Drain and add the rice, then pour over 800ml/1¼ pint water. Bring to the boil, cover, reduce the heat and simmer for 15–20 minutes. To make the jeera rice, wash and soak the rice while you prepare the spices. Place the oil in a large saucepan over a medium heat. Add the onion, cumin, bay, cinnamon and cardamom pods and gently fry for a few minutes. Drain and add the rice, then pour over 800ml/1¼ pint water. Bring to the boil, cover, reduce the heat and simmer for 15–20 minutes. Meanwhile, to make the aloo gobi, heat the oil and butter in a large heavy-based saucepan over a medium heat. Add the cumin, turmeric, ginger, onions, chillies and fenugreek and fry for a few minutes. Add the cauliflower florets and leaves, stir to coat in the spices and cook for a few minutes. Add the potatoes, stir again, cover and steam for 10–15 minutes, or until the vegetables are tender. Sprinkle over the garam masala and season to taste. Garnish with coriander before serving with the rice. Meanwhile, to make the aloo gobi, heat the oil and butter in a large heavy-based saucepan over a medium heat. Add the cumin, turmeric, ginger, onions, chillies and fenugreek and fry for a few minutes. Add the cauliflower florets and leaves, stir to coat in the spices and cook for a few minutes. Add the potatoes, stir again, cover and steam for 10–15 minutes, or until the vegetables are tender. Sprinkle over the garam masala and season to taste. Garnish with coriander before serving with the rice.