Recipe: Aloo Gobi

A traditional street food dish- aloo gobi (potato and cauliflower curry) can be found cooking on all the food stalls in Pakistan, as well as in our good ol' fashioned curry houses back in Blighty. The sweet cauliflower matched with the soft spiced potatoes make this recipe a delicious- and very cheap!- dinner, paired with some steamed basmati rice and peshwari naan bread. A big dollop of mango chutney on the side goes very nicely with it as well!

Aloo Gobi (serves 4)

500g potatoes, peeled and diced
2 tbsp oil
60g butter
1 white onion, diced finely
4 cloves garlic, finely chopped
1 tsp fresh ginger, minced
1 green chilli, finely diced
1 tsp cumin seeds
3 tsp ground coriander
½ tsp ground cumin
1 tsp turmeric
½ tsp mild chilli powder
½ a cauliflower, diced
350g passata
400ml water
1 tsp salt
Large handful of fresh coriander, chopped (plus extra for garnish)
Sugar and black pepper to taste

1. Bring a large pan of salted water to the boil. Boil the potatoes for 10 minutes. Drain and set aside. In another large pan, fry the onion, garlic, ginger, chilli and cumin seeds In the oil and butter, for 10 minutes, stirring often.
2. Add the ground coriander, cumin, turmeric and chilli powder, and cook for a couple of minutes. Add the potato and cook for a further 2 minutes. Add all the other ingredients, and cook on a medium heat for 20 minutes, covered, stirring occasionally.
3. Season to taste, and serve with extra fresh coriander!