Aloo gobi tawa burgers recipe
 A classic Indian aloo gobi but not as you know it! Nestled between soft toasted burger buns is a spicy potato and cauliflower patty and sweet and sour tamarind chutney. Try my take on Indian street food, tawa burgers. Perfect for parties, picnics and more. 3 large baking potatoes (about 1kg/2lb 4oz)2 tbsp neutral oil, such as rapeseed oil1 medium-sized cauliflower (about 500g/1lb 2oz), stem removed and finely chopped½ tsp nigella seeds2 thin green chillies, finely chopped1 tbsp grated ginger1 tsp coriander seeds, coarsley ground½ tsp turmeric1 tsp salt 1 large tomato, finely chopped1 tbsp garam masala2 tbsp fresh coriander, finely chopped6 large sesame burger buns, sliced in half4 tbsp tamarind chutney, shop bought3 tbsp butter or oil1 tsp Kashmiri chilli powder or sweet smoked paprika 3 large baking potatoes (about 1kg/2lb 4oz) 2 tbsp neutral oil, such as rapeseed oil 1 medium-sized cauliflower (about 500g/1lb 2oz), stem removed and finely chopped ½ tsp nigella seeds 2 thin green chillies, finely chopped 1 tbsp grated ginger 1 tsp coriander seeds, coarsley ground ½ tsp turmeric 1 tsp salt 1 large tomato, finely chopped 1 tbsp garam masala 2 tbsp fresh coriander, finely chopped 6 large sesame burger buns, sliced in half 4 tbsp tamarind chutney, shop bought 3 tbsp butter or oil 1 tsp Kashmiri chilli powder or sweet smoked paprika Method Prick the potatoes all over with a fork, place them on a microwave-safe plate and microwave on high power for 15–18 minutes, or until cooked through. Allow to cool until just warm and then peel off the skins and roughly mash.Heat the oil in a large, non-stick frying pan. Add the cauliflower and sauté over a medium-high heat for 5–6 minutes stirring all the time, until the cauliflower softens and browns quite well.Add the nigella seeds, chilli, ginger, coriander seeds, turmeric, salt, tomato, mashed potatoes and garam masala and stir well. It should resemble a dry mashed potato-like texture. If it seems too wet, keep cooking until it dries out a little. Add the fresh coriander and give everything a final mix. Allow to cool for 10 minutes.Use an ice cream scoop or large spoon to scoop the potato mixture onto the bottom half of each burger bun (about 180g/6oz per burger). Spread the inner part of the top of each bun with two teaspoons of tamarind chutney. Place the tops of the buns on top of the potato mixture and press to flatten slightly, until the mixture reaches the edges of the bun.Melt half of the butter in a large non-stick frying pan on a medium-low heat. Add half of the chilli powder and stir briefly. Place three burgers in the pan sesame side down so that the tops get coated with the spicy butter first. Use two flat-edged spatulas to help hold the burger as you toast both sides and the edges of the burgers. Remove from the pan and set aside while you repeat the toasting step with the remaining butter, chilli powder and three burgers. Prick the potatoes all over with a fork, place them on a microwave-safe plate and microwave on high power for 15–18 minutes, or until cooked through. Allow to cool until just warm and then peel off the skins and roughly mash. Prick the potatoes all over with a fork, place them on a microwave-safe plate and microwave on high power for 15–18 minutes, or until cooked through. Allow to cool until just warm and then peel off the skins and roughly mash. Heat the oil in a large, non-stick frying pan. Add the cauliflower and sauté over a medium-high heat for 5–6 minutes stirring all the time, until the cauliflower softens and browns quite well. Heat the oil in a large, non-stick frying pan. Add the cauliflower and sauté over a medium-high heat for 5–6 minutes stirring all the time, until the cauliflower softens and browns quite well. Add the nigella seeds, chilli, ginger, coriander seeds, turmeric, salt, tomato, mashed potatoes and garam masala and stir well. It should resemble a dry mashed potato-like texture. If it seems too wet, keep cooking until it dries out a little. Add the fresh coriander and give everything a final mix. Allow to cool for 10 minutes. Add the nigella seeds, chilli, ginger, coriander seeds, turmeric, salt, tomato, mashed potatoes and garam masala and stir well. It should resemble a dry mashed potato-like texture. If it seems too wet, keep cooking until it dries out a little. Add the fresh coriander and give everything a final mix. Allow to cool for 10 minutes. Use an ice cream scoop or large spoon to scoop the potato mixture onto the bottom half of each burger bun (about 180g/6oz per burger). Spread the inner part of the top of each bun with two teaspoons of tamarind chutney. Place the tops of the buns on top of the potato mixture and press to flatten slightly, until the mixture reaches the edges of the bun. Use an ice cream scoop or large spoon to scoop the potato mixture onto the bottom half of each burger bun (about 180g/6oz per burger). Spread the inner part of the top of each bun with two teaspoons of tamarind chutney. Place the tops of the buns on top of the potato mixture and press to flatten slightly, until the mixture reaches the edges of the bun. Melt half of the butter in a large non-stick frying pan on a medium-low heat. Add half of the chilli powder and stir briefly. Place three burgers in the pan sesame side down so that the tops get coated with the spicy butter first. Melt half of the butter in a large non-stick frying pan on a medium-low heat. Add half of the chilli powder and stir briefly. Place three burgers in the pan sesame side down so that the tops get coated with the spicy butter first. Use two flat-edged spatulas to help hold the burger as you toast both sides and the edges of the burgers. Remove from the pan and set aside while you repeat the toasting step with the remaining butter, chilli powder and three burgers. Use two flat-edged spatulas to help hold the burger as you toast both sides and the edges of the burgers. Remove from the pan and set aside while you repeat the toasting step with the remaining butter, chilli powder and three burgers. Recipe tips The burgers are delicious served with some fried green thin chillies. To make them - prick the chillies all over with a fork before flash frying until the skins blister and turn white in places.