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Potato and cauliflower curry (aloo ghobi)

By January 22, 2021 ,

This was one of my favourite curry house side dishes, more often than not the vegetarian dishes were always more varied and interesting than the meat ones. I'd end up ordering them instead. Cauliflower is bang in season now and adds a lovely sweetness to the dish. 

1 tin tomatoes or 3 tomatoes when in season roughly chopped
Tomato puree
5g cumin seeds
2 medium onions finely chopped
1 tablespoon garam masala 
4 garlic cloves grated
2 red chillies finely chopped
1 inch ginger grated
5g palm sugar
Salt and pepper to taste
30ml oil or ghee for frying
6 medium sized potatoes quartered and par boiled for 10 minutes
1 small head of cauliflower divided into florets and steamed for 15 minutes (keep the stalks for stir fries)
70g frozen peas
50ml full fat Greek yoghurt at room temp
10g chopped coriander leaves for garnish

Saute the onions in the oil/ghee in a saucepan on a low heat until soft
Add the cumin seeds and cook for another 2-3 mins
Next add the chillies, garlic, tomato puree and ginger and cook for a further 5 minutes
Add the tomatoes and simmer on a medium heat for 15 minutes
About 10 mins into the cooking time add the garam masala and stir through
To finish add the potatoes and frozen peas, cook for a further 5 minutes
Season with the sugar and salt 
Stir through the yoghurt

Turn off the heat and garnish with the coriander before serving

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