Golden Skillet Aloo Gobi with Crispy Cumin Potatoes

⏱ 45 min · Serves 4

A dry-style aloo gobi where the potatoes get properly golden and the cauliflower keeps a little bite. Toasty cumin, ginger and a final squeeze of lemon make it taste far more involved than it is — perfect with hot chapatis or plain rice.

Per serving: 330 kcal · 8.5g protein · 34.0g carbs · 18.0g fat

Ingredients

• 500g floury potatoes (Maris Piper or similar), 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
• 1/2 tsp black mustard seeds (optional)
• 1 large onion, finely sliced
• 4 garlic cloves, finely chopped
• 3cm piece fresh ginger, grated
• 1-2 green chillies, slit lengthways
• 1 tsp ground coriander
• 1 tsp ground cumin
• 3/4 tsp ground turmeric
• 1/2 tsp Kashmiri chilli powder
• 2 medium tomatoes, chopped
• 1 tsp salt, plus more to taste
• 1/2 tsp garam masala
• 1/2 tsp amchur (dried mango powder) or juice of 1/2 lemon
• Large handful fresh coriander, chopped
• Lemon wedges, to serve

Method

1. Pat the potato chunks and cauliflower florets thoroughly dry with a tea towel — dry vegetables brown, wet ones steam.
2. Heat 3 tbsp of the oil in a large, wide frying pan or karahi over medium-high heat. Add the potatoes and fry for 8-10 minutes, turning occasionally, until golden on most sides. Scoop out onto a plate.
3. Add the cauliflower to the same pan and fry for 5-6 minutes until patched with brown. Remove and set aside with the potatoes.
4. Add the remaining 1 tbsp oil, turn the heat to medium and add the cumin seeds and mustard seeds. When they crackle (about 20 seconds), add the onion and cook for 6-7 minutes until soft and lightly golden.
5. Stir in the garlic, ginger and green chillies and fry for 1 minute until fragrant.
6. Add the ground coriander, cumin, turmeric and chilli powder with a splash of water to stop them catching. Cook for 30 seconds, then add the tomatoes and 1 tsp salt. Cook for 4-5 minutes, mashing the tomatoes, until the mixture darkens and the oil separates.
7. Return the potatoes and cauliflower to the pan and toss to coat. Add 4 tbsp water, cover and cook on low for 8-10 minutes, stirring gently twice, until the potatoes are tender and the cauliflower is just soft with a little bite.
8. Uncover, raise the heat for a minute to drive off any excess moisture, then sprinkle over the garam masala and amchur (or lemon juice). Taste and adjust the salt.
9. Scatter with fresh coriander and serve hot with chapatis, rice or dal, and lemon wedges on the side.