Aloo ghobi recipe

• 3 tbsp vegetable oil
• 0.5 tbsp cumin seeds
• 1 tsp mustard seeds
• 1 pinch asafoetida
• 2 green chillies, finely chopped
• 3 medium potatoes, cut into smallish cubes
• 1 medium cauliflower, trimmed and cut into bite-size florets
• 75 ml (2.6fl oz) water
• 1 tsp salt
• 0.5 lemon, juice only
• 2.5 cm fresh root ginger, peeled and blended to make a paste with 2 tbsp water
• 1 tbsp ground coriander
• 0.25 tsp turmeric powder
• 1 tsp curry powder
• 4 tbsp water

1. To make the spice paste, combine all the necessary ingredients in a bowl.
2. Heat the oil over a medium heat and test the heat by torturing a single cumin seed.
3. If it fizzes and pops then the oil is ready.
4. Add the rest of the cumin, the mustard seeds, asafoetida (if you have some) and chillies, stirring for just a few seconds.
5. Now add the spice mix and stir for a minute or two until the mix separates a little from the oil.
6. Your paste is now ready for the other ingredients.
7. Slide in the potatoes (aloo) and cauliflower (ghobi), adding the water and salt, and mix well, covering everything with everything.
8. Cover and cook over a medium heat for 1520 minutes until the vegetables have yielded their starchy stiffness and become tender and submissive.
9. Check the aloo ghobi during this time and, if its sticking to the pan, add a touch more water.
10. Just before serving, sqeeze the lemon juice over the aloo ghobi and mix well, making sure you dont crush the contents.

vegetable oil, cumin seeds, seeds, asafoetida, green chillies, potatoes, cauliflower, water, salt, fresh root ginger, ground coriander, turmeric, curry powder, water

Taken from www.lovefood.com/guide/recipes/42797/aloo-ghobi-recipe (may not work)