Aloo gobi

Spiced cauliflower and potatoes
Paul Merry - Food Development Director
Prep time: 
Cook time: 
  • 1 small head cauliflower cut into large florets
  • 1 tsp. vegetable oil
  • 1 tablespoon black mustard seeds
  • 12 curry leaves, pulled off their stalk
  • ½ teaspoon ground turmeric
  • 4 medium-sized potatoes, peeled and cut into chunks
  • 200g frozen peas
  • 3 chillies, seeded and chopped
  • 1 small bunch fresh coriander
  1. Bring a pot of salted water to the boil and add your cauliflower.
  2. Bring back to the boil for 1 minute, then remove the florets with a slotted spoon and leave in a colander. Keep the cauliflower water to one side.
  3. Heat a wide pan big enough to hold all the ingredients at once.
  4. Add a good splash of vegetable oil and when it's hot, add the mustard seeds, the curry leaves and turmeric.
  5. Fry for a few seconds then add the diced potatoes, just enough of the cauliflower water to cover them and some salt.
  6. Cover with a lid and simmer gently until the potatoes are just cooked.
  7. Add the peas, chillies and cauliflower florets, stir and replace the lid.
  8. Cook over a gentle heat until everything is cooked and soft, and the liquid has reduced.
  9. Taste and season well with salt and pepper, sprinkle with loads of chopped coriander and serve.