Hi, time to turn my hand to another recipe from the Curry Focus website. I went vegetarian again and picked the Spiced Potato and Cauliflower, listed on most curry menus that I’ve seen as Aloo Gobi.
There are very few ingredients and all I had to buy was the cauliflower and poppyseeds.
I cut up the cauliflower and soaked it in water for about an hour. Later I worked out that this is probably to give some moisture in the later cooking of the cauliflower and potato.
I chopped up 3 large potatoes into small cubes and boiled them for 5 minutes before straining them and leaving them to the side.
I heated up the oil and fried the cumin for 30 seconds before adding the onion and cardamom seeds for a quick stir-fry for a minute.
Then in went the cauliflower, and potato, which were mixed well in the largest frying pan that I’ve got – it’s a brilliant heavy frying pan with a lid.
Then it was just a matter of cooking the curry. The recipe originally said for 12 minutes but there cauliflower was nowhere near cooked after 12 minutes. Maybe I didn’t cut up the cauliflower small enough. In the end it took just under 30 minutes for the cauliflower to be cooked and still have a bit of crunch left. So I changed the recipe accordingly.
Finally, I added the poppy seeds and mixed them in well.
I served up the aloo gobi, with some paratha that I cooked when the curry was nearly ready, to the waiting diners.
The dish was quite tasty and wasn’t really spicy hot. The overall rating was 6.5 out of 10.
It’s probably better to have this dish as a side rather than as a main. And there wasn’t much colour to it.
So next time, and there will be a next time, I’ll cut up the cauliflower into smaller pieces, serve it as a side dish and garnish it with some fresh coriander (I’ve added the coriander to the recipe).