Pretty much a standard veggie curry. Aloo is potato and gobi is cauliflower, so you get an idea what it's like. Serves 3.
- 1 large cauliflower
- 3 potatoes
- 1 onion, chopped
- 1 small piece fresh ginger, chopped
- 1 can peeled tomatoes
- 3-4 fresh green chilies, chopped
- 3-4 tablespoons vegetable oil
- 1 tablespoon cumin seeds
- 2 teaspoons turmeric powder
- 1 large bunch green coriander, stalks and leaves chopped separately
- 1 ½ teaspoons garam masala
Quarter the cauliflower, remove the trunk, then cut or pluck into smaller pieces. Peel the potatoes and cut into small pieces.
Put the tomatoes and their juice into a blender, whizz briefly until semi-smooth.
Heat the oil in a large frying pan or wok, then add the cumin and chopped onions and fry until yellowish-golden, but not brown. Add the ginger, chilies and coriander stalks, stir well and fry for another minute. Add the turmeric powder and stir well. Add the tomatoes and cook for 3-5 minutes.
Reduce heat, then add the cauliflower and potatoes. Add salt and stir well.
Cover and let simmer over low heat for 20-25 minutes, stirring ocasionally, until the potatoes are done and most of the liquid has evaporated.
Turn off the heat, add the chopped coriander leaves and garam masala; stir carefully, then cover and let stand for at least 5 minutes. Serve with rice and/or chapatis.