Aloo Gobi

Riverford supply a variety of different potatoes throughout the year. The qualities of the potato of the moment are always written on the bag ranging from floury to waxy, it is important to choose the right potato for the recipe. Waxy potatoes will never make a good chip, or roast potato for that matter. On the other hand, if you choose a floury potato for your Spanish omelette, you are going to end up with mash. I particularly like the selection of waxy potatoes which Riverford offers. These are quite hard to get hold of in England apart from the obvious new potatoes or Charlotte, which are usually sold very small, making them laborious and time consuming to peel. They are best left whole with their skins on.

Aloo Gobi requires a waxy potato which holds it shape. I used the Alouette potatoes which often turn up in the boxes at this time of year. I like to roast the cauliflower in a little coconut oil and add it at the end to give the finished dish more texture. Serve up on its own with a nan or alongside your favourite curry.

Aloo Gobi

Coconut Oil

2 large onion, peeled and thinly sliced

1-2 small green chilli, chopped

Large knob of fresh ginger, peeled and grated

2 cloves of garlic, very finely chopped

1 teaspoon black mustard seeds

1 teaspoon salt or to taste

2 teaspoon ground cumin

1 teaspoon turmeric

1 teaspoon ground cardamom

3 large potatoes, peeled and cut into even small bite size pieces

1 large cauliflower, broken or cut into large bite size florets

1 bunch fresh coriander, roughly chopped

 

Heat some coconut oil in a large heavy bottomed saucepan.  Add the onion and cook until they become creamy, golden, and translucent. Add the mustard seeds, cumin, turmeric and salt. Continue to fry for a minute or two more but do not burn. Add chopped chillies (according to taste). Add ginger and garlic; mix thoroughly. Cook a few minutes more. Add potatoes plus a few tablespoons of water and stir well to ensure that they are coated with the curry sauce. Cover and allow to simmer for about 10 minutes.  Keep checking and stirring every now and then so that it does not catch and burn.  Add a little more water each time if necessary. When the potatoes are about half cooked, add the cauliflower, stir well and cover again.  Leave for a further 10 minutes of so until the potatoes and cauliflower are cooked.  Stir in the cardamom and coriander and adjust seasoning.  Try not to stir to much at this stage so as to keep the texture.  Allow to sit for a while to allow flavours to infuse.

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