Friday, July 24, 2009

Aloo Gobi

This turned out very exotic - with left over cauliflower & garlic from France and potatoes from my Dads garden in Limerick. Well maybe exotic isn't quite the word for it...

Anyway - curry and potatoes are a match made in heaven and I was keen to use some of the fenugreek and asa foetida I had bought recently and not had a chance to experiment with yet.

1/2 head of cauliflower - cut into florets
4 potatoes medium cubed
4 cloves of garlic sliced thinly
Fresh chilli finely sliced to taste
1 teaspoon mustard powder
1 table spoon of ghee (or use oil)
1 teaspoon of fenugreek
1/2 teaspoon of asa Foetida
1 teaspoon of medium masala curry powder
3 onions

Heat your ghee in a pan along with the mustard seeds when they start to pop add in your ground spices and stir for a minute, before adding in the onion and garlic and chilli. Cook until they are soft and translucent. Then add in your potato cubes and florets of cauliflower, add a dash of water to the pan, and then cover. Cook for 10-15 mins, stirring occasionally to make sure it doesn't stick, until the potatoes are cooked and the cauliflower is cooked with still some bite left.

Serve with your favourite naan, spiced rice or dahl. Like this yummy tomato dahl. Sprig of rosemary was for photo purposes only!

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