Aloo Gobi (potato and cauliflower curry)

In ode to my brother venturing over to India in a week I thought I would include a classic Indian curry. We ate this dish at least once a day sometimes even for the odd breakfast. If you like spice then just throw in a couple more chillis. Yum.

Ingredients

• 2 lb potatoes, diced

• 1 large cauliflower, broken into small
  flowerettes the same size as the potato pieces

• 1 onion

• 1 teaspoon turmeric powder

• 1 teaspoon cumin seeds

• 1 teaspoon mustard seeds

• 1 piece of ginger, finely chopped

• 1 pinch ground coriander

• 1 small pinch chilli powder

• 2tablespoons sunflower oil

Method

Heat up the ghee or oil in a heavy bottom pan and add the cumin and mustard seeds. When the seeds start popping, add the onion and the ginger and stir fry for a minute on medium heat. Add the potatoes stir fry for five minutes, then add the cauliflower, 1 glass of water and the remaining spices and stir. Turn the heat down to low, cover and cook, stirring occasionally.Until the potatoes are soft (about 25 minutes). Serve with rice or chapatis.