Aloo Ghobi

• 2 Baby cauliflowers
• 1 large potato, cubed
• 6 Cherry Tomatos, halved
• 1/2 White onion
• 1 pinch Fennel seed
• 2 Cardamom pods
• 1 Clove
• 1 pinch Cumin seed
• 1 clove Garlic
• 1 pinch Dried ginger
• 1 pinch Dried coriander
• 1 tsp Turmeric
• 1 pinch Salt and black pepper
• 1 pinch Red chilli powder
• 1 pinch Sugar
• 1 tbsp Chilli infused olive oil
• 1 tsp Tomato puree
• 1 pinch Garam masala
• 1 bunch Fresh coriander

1. Chop the cauli and potato and part boil, set aside.
2. Heat the oil in a an, add the cardamom, fennel, cumin seeds and Clove and simmer for 2-3 mins.
3. Finely slice the onions and add.
4. Stir for another 2-3 mins to soften the onions but don't burn them.
5. Add the Tomatos and a dash of cold water and simmer for 2 minutes.
6. Add the tomato puree and stir.
7. Add the cauli and potatoes, mix well and simmer for 5 minutes.
8. Add the remainder of the dried spices, the salt and pepper.
9. Stir.
10. In a separate cup, add a tiny pinch of sugar and a tbsp of hot water stirring to dissolve the sugar into a syrup.
11. Take a tsp of this and add to the pan, stir again then leave to simmer for another 5 minutes.
12. Add the coriander at the end.
13. Serve garnished with more fresh coriander and a tsp of plain unsweetened yoghurt as in the picture, however the yoghurt is optional.

cauliflowers, potato, cherry tomatos, white onion, fennel, pods, clove, cumin, clove garlic, ginger, coriander, turmeric, salt, red chilli powder, sugar, chilli infused olive oil, tomato puree, garam masala, fresh coriander

Taken from cookpad.com/us/recipes/344474-aloo-ghobi (may not work)