Spiced Potato And Cauliflower (Aloo Gobi) Recipe

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Spiced Potato And Cauliflower (Aloo Gobi) Recipe - Serves 6

Taste Rating = 6.5 Heat Rating = Very Mild

Ingredients

675g (1 1/2 lb) potatoes
1 medium cauliflower
2 tablespoons (30ml) oil
2 teaspoons (10ml) ground cumin
1 medium onion, finely chopped
Seeds from 4 cardamom pods
1 tablespoon (15ml) poppyseeds
1 tablespoon (15ml) finely chopped fresh coriander leaves

Method

Peel potatoes and cut into 2.5cm (1-inch) cubes
Boil the potatoes in lots of water for 5 minutes then drain and set aside
Cut the cauliflower (discarding the stalk) into bite-sized pieces, cover with cold water and leave to stand for half an hour
Heat oil in large frying pan and fry the cumin for 30 seconds, then add onion and cardamom seeds and fry for 1 more minute
Drain (but don't dry) cauliflower and add with the potatoes to the mixture and stir well to coat
Turn down heat, cover pan and cook (stirring occassionally) until potatoes are cooked and the cauliflower still has a bit of crunch (for about 15-30 minutes, depending on how small you cut up the cauliflower)
Stir in the poppy seeds
Serve hot and garnished with the coriander

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Recipe submitted by Adam Neilson on 31 January 2007

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