Serves four as a side dish or plenty for two as a main
- 1 medium cauliflower, trimmed and cut into bite sized florets
- 3 medium potatoes, cut into smallish cubes
- 1 inch ginger, peeled and blended to make a paste with 2 tbs water
- 1 tbs coriander powder
- ¼ tsp turmeric
- 1 tsp curry powder
- ½ tsp cumin seeds
- 1 tsp mustard seeds
- 2 green chillies, finely chopped
- Pinch of asafoetida
- 100 ml water
- 3 tbs veg oil
- ½ lemon
How to make simple Aloo Gobi curry
Make a spice paste in a bowl, throw in the ginger paste, coriander powder, turmeric, curry powder and 4 tbs water. Heat the oil over a medium heat and test the heat by torturing a single cumin seed, if it fizzes and pops then the oil is ready, add the rest of the cumin and mustard seeds and asafoetida (if you have some) and combine the chillies, stirring for just a few seconds. Now add the spice mix, stir for a minute or two until the mix separates a little from the oil. Slide in the potatoes (aloo) and cauliflower (gobi) adding around 75ml of water and 1 tsp of salt, mix well covering everything with everything. Cover and cook over a medium heat for 15-20 mins until the vegetable have yielded their starchy stiffness and become tender and submissive. Check the aloo gobi during this time and if it’s sticking to the pan add a touch of water. Just before serving squish the juice of half a lemon over this easy and quick aloo gobi curry and mix well making sure you don’t crush the contents.
Tear into this potato and cauliflower curry armed only with fresh flatbread.
The Story of Yellow
“We need a contrast in colour, the thalis need to be shot with vivid promises.”
Led by her visual instincts, the Maharani had gone through the colour palette that would feature at the next Cash n Curry supper club. Prawn Tang would deliver silky red adultery, my Uncle Stan’s Kismet Quorma promised a rich fiery depth of browned lamb, white basmati rice scented with green cardamom would provide a neutral balance, whilst the aubergines stuffed with sweet and sour mint would show off their purple skins. Referring to her mental colour wheel she announced, “we’re missing something yellow.”
Addressing the missing combination of a salty dish, I invoked my grandmother’s recipe for authentic, quick and easy aloo gobi. A bowl rinsed in the treasure of turmeric and as vibrant as the Bengali sun. Deliciously simple this dish transforms the humble spud, intensifies the form of cauliflower florets and saturates everything in the earthy taste of turmeric, mustard seeds and curry powder. Set against the metallic shine of thali dishes this recipe pings off rays of brilliant yellow as if it’s trapped an inner light source. Much to the Maharani’s delight, “ah that looks pretty, I can use spring green napkins now.” I hoped I’d hit the right tasting notes, but who am I to judge. Try it for yourself and let me know whether you’ve struck gold.
Yep totally right to use the finger chillies, the skin tastes better….but have to admit I’m yet to try the re-mixed hangover cure, sounds tastier than a can of coke and paracetamols!