How to Cook the Perfect Aloo Gobi

theguardian.com

Ryan Branstetter

4 tbsp neutral oil

1 tsp cumin seeds

½ tsp nigella seeds

350g waxy potatoes, cut into rough 2.5cm dice

1 medium cauliflower, cut into florets and chunks of stalk slightly larger than the potato

1 yellow onion, finely sliced

4 garlic cloves, crushed

1 tbsp grated ginger

1 tin of plum tomatoes, roughly chopped, or 5 chopped fresh tomatoes and 1 tbsp tomato puree

2 tsp coriander seeds, toasted in a dry pan and ground

½ to 1 tsp medium chilli powder

½ tsp turmeric

2 to 4 small green chillies, slit along their length

1 tsp salt

1 tbsp methi (dried fenugreek leaves)

1 tsp garam masala

Juice of ½ a lime

Small bunch of fresh coriander, chopped

Directions at theguardian.com

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