Aloo Gobi

1 hrServes 4

A spiced potato and cauliflower curry with tomatoes, ginger, garlic and warm spices, finished with fresh coriander and lime.

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prepPreheat a wide pan with a lid on medium-high heat
2 tsp coriander seeds	Toast coriander seeds until aromatic			Grind toasted coriander seeds, add with ginger & garlic paste, fry 2 min	Stir in chilli powder & turmeric, cook 30 sec	Add tomatoes, cook until oil separates and sauce thickens	Return potatoes & cauliflower, add chillies & salt, bring to simmer	Cover, simmer 25–30 min until tender, stir occasionally	Stir in methi, garam masala & cauliflower leaves, rest covered 10 min	Stir in lime juice, check seasoning, transfer to bowl	Scatter coriander over top, serve with rice or flatbreads
4 tbsp neutral oil, divided (2 tbsp for initial frying)	Fry cumin & nigella seeds, add potatoes, sauté until golden	Remove potatoes, sauté cauliflower until lightly coloured	Add remaining oil, fry onion until softened
1 tsp cumin seeds
0.5 tsp nigella seeds
350 g waxy potatoes, cut into 2.5 cm dice
1 medium cauliflower, florets and stalk cut into bite-sized pieces, leaves reserved
1 red or yellow onion, peeled and finely sliced
20 g fresh root ginger, peeled and finely grated
4 garlic cloves, peeled
2 tbsp neutral oil (remaining for onion)
0.5–1 tsp mild chilli powder
0.5 tsp turmeric
400 g tin plum tomatoes or 5 fresh plum tomatoes, roughly chopped, plus 1 tbsp tomato puree if using fresh
1–4 green finger chillies, slit lengthwise
1 tsp salt
1 tbsp methi (dried fenugreek leaves)
1 tsp garam masala
0.5 lime, juiced
1 small bunch fresh coriander, chopped

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