Golden Aloo Gobi with Crispy Edges

⏱ 45 min · Serves 4

A dry-style potato and cauliflower curry where everything gets a proper browning in the pan, so the florets stay nutty and the potatoes turn buttery-soft. Warm with cumin, turmeric and ginger, and finished with lemon and coriander. Brilliant with hot chapatis or piled into a bowl with yoghurt.

Per serving: 300 kcal · 8.0g protein · 31.0g carbs · 15.0g fat

Ingredients

• 500g floury potatoes (Maris Piper), peeled and cut into 2.5cm chunks
• 1 medium cauliflower (about 700g), cut into bite-sized florets
• 4 tbsp sunflower or rapeseed oil
• 1 tsp cumin seeds
• 1 medium onion, finely sliced
• 4 garlic cloves, finely chopped
• 20g fresh ginger, finely grated
• 1-2 green chillies, slit lengthways
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1/2 tsp chilli powder (optional)
• 2 medium tomatoes, chopped
• 1 tsp salt, plus more to taste
• 1/2 tsp garam masala
• Juice of 1/2 lemon
• Large handful fresh coriander, chopped

Method

1. Heat 2 tbsp of the oil in a large, wide frying pan or karahi over medium-high heat. Add the potatoes and fry for 6-8 minutes, turning occasionally, until golden on several sides. Lift out onto a plate.
2. Add another 1 tbsp oil and fry the cauliflower florets for 5-6 minutes until browned and blistered at the edges. Remove and set aside with the potatoes.
3. Turn the heat to medium, add the last 1 tbsp oil and the cumin seeds. When they sizzle and smell toasty (about 20 seconds), add the onion and cook for 6-7 minutes until soft and lightly golden.
4. Stir in the garlic, ginger and green chilli and cook for 1 minute, then add the turmeric, ground coriander, ground cumin and chilli powder. Stir for 30 seconds.
5. Add the tomatoes and 3 tbsp water. Cook for 4-5 minutes, mashing lightly, until the tomatoes collapse into a thick masala and the oil starts to separate.
6. Return the potatoes and cauliflower to the pan with 1 tsp salt. Toss well to coat, add 4 tbsp water, then cover and cook on low for 12-15 minutes, stirring gently twice, until the potatoes are tender and the cauliflower has just a little bite.
7. Uncover, raise the heat for a minute or two to drive off any wetness and crisp the edges again. Sprinkle over the garam masala, squeeze in the lemon juice and fold through most of the coriander.
8. Taste for salt, scatter with the remaining coriander and serve hot with chapatis, rice or plain yoghurt.