Spring Aloo Gobi

    Posted on 4th May 2021 by Daniel Newman-Beinart



    Serves 4



    ½ a large cauliflower, cut into florets

    2 medium potatoes, unpeeled, chopped into 5cm (2in) cubes

    4 tbsp vegetable oil

    2 onions, peeled and chopped

    1 tsp cumin seeds

    1 tsp coriander seeds

    ½ tsp turmeric

    3 garlic cloves, peeled and finely chopped

    10g ginger, peeled and finely chopped

    15 cherry tomatoes, halved

    80g spinach

    handful peas (fresh or frozen)

    4 small naan bread or rice, to serve



    1. Blanch the cauliflower in boiling water for 3 minutes. Blanch the potatoes in a separate pan for 7 minutes. Drain and let them cool.
    2. Preheat the oven to gas 6, 200°C, fan 180°C. Pour 2 tbsp vegetable oil into a large baking tray and heat it in the oven. Add the potatoes and roast them for 10 minutes. Then add the cauliflower and roast for another 5 minutes.
    3. Meanwhile, heat the other 2 tbsp vegetable oil in a large frying pan or a wok. Add the onions and fry over a medium heat, stirring often, until they turn golden brown (about 10-15 minutes).
    4. Add the spices, lower the heat and cook for 2 minutes. Then add the garlic and ginger and cook for another few minutes, making sure not to burn these. Add the tomatoes and raise the heat, reducing the sauce for 7 minutes or so.
    5. Then add the roasted potatoes and cauliflower, and spinach, and cook for 5 minutes. Finally, add the peas and cook for another 1-2 minutes.
    6. Serve the aloo gobi with some warm naan bread or rice.



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