Aloo Gobi

Heat the oil in a pan with a lid over a medium high heat and add the onion, sauté for about 4 minutes until softened and starting to brown, add the ginger and cook for 1 minute.

Add the garam masala, ground turmeric, curry leaves and chili stir to cook for another 2 minutes, add the potatoes and stir to coat them with the spices, cook for a few minutes stirring occasionally.

Add the cauliflower to the pan and stir to combine, add 2 tbsp water, cover with the lid and allow to cook for about 20 minutes on a medium-low heat with occasional stirring until the cauliflower and potatoes are tender but still firm.

Add a tbsp of water or two if the pan becomes too dry but you do not want a sauce to form.

Add the peas and salt, cover the pan again and cook for another 5 minutes until the peas are tender.

Drizzle with a squeeze of lemon juice, garnish with the coriander or parsley and coconut shavings if used.

Serve hot with rice, roti or naan.

Recipe reprinted with permission of Hein Stirred. To see more recipes, please click here.

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