Name: Aloo gobi
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: Serves 4
Ingredients: 3 medium potatoes, peeled and cut into bite-size chunks; 1 small cauliflower, cut into florets; 2 tbsp ghee or olive oil (if vegan); 1 tsp cumin seeds; 1 tsp ajwain seeds (see Know-how); 1 large onion, chopped; 1 tbsp garlic paste; 1 tbsp ginger paste; 2 green bird’s eye chillies, chopped; 2 tomatoes, chopped; 1 tsp ground turmeric; 1 tsp ground cumin; ½ tsp ground coriander; ½ tsp smoked paprika; 1 tsp garam masala; Juice ½ lemon; Chopped coriander to serve

Aloo gobi

Learn how to make authentic aloo gobi with this easy recipe from Mehak Kansal of London’s Bindas Eatery. Here’s why this vegetable side dish should be part of your curry night repertoire… Simple recipe: This easy aloo gobi is packed with spices and full of flavour, yet only needs 10 minutes prep time, making it a quick and healthy vegan option for busy nights. Flexible dish: “You can enjoy this simple potato and cauliflower curry as a main with raita and naan, or as a side dish alongside dal makhani or lamb curries,” says Mehak. Recipe taken from Bindas: Comfort Food With An Indian Soul by Mehak Kansal (Murdoch Books £23) and tested by delicious. Browse more healthy, flavour-packed vegan curry recipes.

Dairy-freeGluten-freeVegan

Serves4

Hands-on10 min

Oven35 min

DifficultyEasy

Method

Bring a large pan of salted water to the boil. Add the potatoes and cauliflower and cook for 10-15 minutes until soft but not cooked all the way through, then drain and leave to steam-dry in the colander.
Heat the ghee or oil in a frying pan over a medium heat. Once hot, add the cumin and ajwain seeds, allow them to pop and sizzle for 15 seconds, then add the onion, garlic, ginger, chillies and a pinch of salt. Cover and leave to cook for 6-8 minutes until browned and caramelised.
Add the tomatoes and ground spices, mix well, then cover and cook for a further 5 minutes. If the mixture is starting to stick to the pan, add a splash of hot water or a little more ghee or oil to loosen the mix.
Add the potatoes and cauliflower and stir well to combine. Reduce the heat to low and cover once more. Cook for a further 10-12 minutes until the vegetables are soft, then season to taste and stir in the lemon juice and fresh coriander.