Indian Spiced Aloo Gobi With Basmati Rice (G-F)

Prep:

1. pop a pan of salted water on to boil
2. wash, peel and dice potatoes
3. peel and crush garlic, mince with the back of a knife
4. grate ginger
5. peel and finely dice onion
6. wash and chop coriander separating stems
7. wash and chop tomatoes
8. cut cauliflower into florets

Method:

1. Boil the diced potatoes in salted water for about 8-10 minutes, until just tender. Drain and set aside.
2. To make rice, use ratio of 1.5 cups salted water to 1 cup rice. Add both to a saucepan and bring to the boil, cover with a tight fitting lid, turn heat to the lowest setting and cook for 13 minutes. Stand covered for 5 minutes, fluff up with a fork.
3. Heat oil(1.5 tsp/person) in a pan over medium heat. When the oil begins to shimmer, add the cumin seeds and stir until they begin to splutter.
4. Add chopped onions, minced garlic, and grated ginger. Sauté, stirring until the onions become translucent.
5. Add the chopped tomatoes and coriander stems, season with salt and pepper to taste, and cook until the tomatoes soften and the oil begins to separate (5-7 minutes).
6. Add the cauliflower florets and sauté for 2-3 minutes. Then, add the pre-boiled potatoes and stir them in. Add garam masala and season with salt & pepper, mix well and cook for a couple of minutes.
7. Add a small amount of water to make gravy. Reduce the heat to low, cover the pan, and let the Aloo Gobi cook for 5-10 minutes, stirring occasionally.
8. Once the potatoes and cauliflower are tender, serve with rice and sprinkle with coriander.