Aloo Gobi With Peas
A vegetarian cauliflower and potato curry with peas, perfect served as a side dish or a main course.
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Ingredients
- 300 grams white potatoes
- 1 cauliflower
- 4 tablespoons vegetable oil
- 1 teaspoon ground cumin
- 2 teaspoons coriander seeds
- 2 teaspoons nigella seeds
- 2 teaspoons turmeric
- 1 teaspoon ground cinnamon
- ½ teaspoon hot chilli powder
- 6 curry leaves
- 800 grams chopped tomatoes
- 200 grams frozen peas
- 20 grams coriander
Instructions
- Preheat the oven to 160 degrees Celsius.
- Cut the potatoes (no need to peel) into 1-2 inch chunks. Cut the florets from the cauliflower. Put both into a large oven proof dish.
- Sprinkle the spices plus a teaspoon of salt over the potatoes and cauliflower. Drizzle over two tablespoons of the oil, stir, then put in the oven for an hour until the potatoes are cooked through.
- Put the remaining oil in a large saucepan over a medium heat. Add the curry leaves. Let them sizzle for 30 seconds, then add the cauliflower and potatoes. Stir. Add up to 300ml water if the mix is very dry.
- Add the frozen peas and simmer for 4 minutes. Stir in the chopped coriander, then serve.
Video
Notes
This curry can be made in advance. Store in the fridge for up to a week, or in the freezer for up to a month. Reheat thoroughly before serving.
