The recipe for Aloo Gobi is a special feature on this DVD, and it’s what got me into cooking Indian dishes. Yum!

INGREDIENTS AND PREPARATION:

1/2 cup Vegetable oil
1 large onion, peeled and cut into small pieces
Large bunch of fresh coriander, seperated into stalks and leaves and roughly chopped
Small green chillis, chopped into small pieces
1 large cauliflower, leaves removed and cut evenly into eighths
3 large potatoes, peeled and cut into even pieces
1 tin of whole, peeled tomatoes, grated
Fresh ginger, peeled and grated
Fresh garlic, chopped
1 tbsp Cumin Seeds
2 tsp Tumeric
2 tsp Salt
2 tsp Garam Malasa

MAKING THE CURRY SAUCE:

Heat half a cup of vegetable oil in a large saucepan.
Add the chopped onion and one tablespoon of cumin seeds to the oil.
Stir together and cook until onions become creamy, golden and translucent.
Add chopped coriander stalks, two teaspoons of tumeric and two teaspoons of salt.
Add chopped chillis (according to taste).
Stir grated tomatoes into the onion mixture.
Add ginger, garlic and mix thoroughly.

FROM SAUCE TO ALOO GOBI:

Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that the mixture doesn’t stick to the saucepan).
Ensure that the potatoes and cauliflower are coated with the curry sauce.
Cover and allow to simmer for twenty minutes (or until potatoes are cooked).
Add two teaspoons of Garam Masala and stir.
Sprinkle chopped coriander leaves on top of the curry.
Turn off the heat, cover and leave for as long as possible before serving.