Roast Aloo Ghobi
Roasted Aloo Ghobi
Is the orginal always the best? I mean think about a classic car, vintage jewellery, heritage property, a black and white movie, a first edition...don't they all carry a special caché? But is it possible to improve a classic? Well, perhaps the right answer is that it's just different, nothing beats the curves of a VW Karmann Ghia but I prefer the reliability and efficiency of a Golf and whilst a gramophone is wonderfully nostalgic I'm very happy with my iPhone, and the SLR film camera produced some amazing results....but I'm rather partial to the adpatability of its digital succesor. With this mindset, I gathered some potatoes, cauliflower and some spices to re-mix a classic Indian vegetarian recipe, Aloo Ghobi and decided to roast the core ingredients to give this curry a smoky, intense and textured profile. It's perhaps one of the simplest curries to create.
- 400g floury potatoes (such as Maris Piper or King Edward)
- 1 large cauliflower, cut into florets
- 1 tbsp cumin seeds
- 2 tsp coriander seeds
- 2 tsp nigella seeds
- 1 tsp ground cinnamon
- 1 tsp turmeric
- 1 tsp chilli powder
- 6 tbsp vegetable oil or sunflower oil or rapeseed oil
- 8 curry leaves
- 4 garlic cloves, crushed
- 2 x 400g cans chopped tomatoes
- 2 small green chillies, pierced a few times
- 1 tsp golden caster sugar
- 1 lime, juiced
- Handful of fresh coriander, chopped
How To Make Roast Aloo Ghobi
- Heat oven to 180C/160C fan/gas 4. Tip the potatoes into a large pan, fill with cold water and bring to the boil. Simmer for 5-6 mins until starting to soften but still holding their shape. Drain well.
- On a large baking tray, toss the potatoes and cauliflower with the spices and 2 tbsp oil. Season well and roast for 45 mins, stirring halfway through cooking, until the veg is soft and starting to brown.
- Meanwhile, heat the remaining oil in a large pan. Fry the curry leaves and garlic for 1 min, making sure the garlic doesn’t brown. Add the tomatoes, chillies, sugar, lime juice and some seasoning. Cover with a lid and simmer for 15 mins until the tomatoes have broken down.
- Add the roasted veg to the tomatoes. Simmer for 5 mins, adding a splash of water if the curry gets too thick. Stir through the coriander and serve with flatbread and yoghurt.