Gobi Aloo

Serves: 4-6, Calories: 115, Time: 1 hr 15 mins

Ingredients:

• 1 tbsp veg oil.  124
• 1 onion, chopped.  50
• 1 tsp ground cumin
• 1.½ tsp mustard seeds
• 2 tsp garlic purée.  34
• 2 tsp ginger purée.  10
• 400g potatoes, peeled and cubed.  324
• 1 tsp ground turmeric
• 1.½ tsp paprika
• 1 tsp garam masala
• Salt to taste
• 500g cauliflower, florets.  146
• 2 tsp dried leaf coriander
• 1 tsp sugar

Method:

1. In sauté pan; Sauté onion, cumin, mustard seeds, garlic and ginger. In oil over medium heat. 1 min.
2. Stir in potatoes, turmeric, paprika, garam masala and salt. Cover. Cook for 5 mins stirring occasionally.
3. Stir in cauliflower, coriander and sugar. Reduce heat to low and cover. Cook for 25-30 mins, stirring occasionally.
4. Serve with Chicken Tikka Masala, Chicken Jalfrezi, Bombay Aloo or Baked Onion Bhajis.

Calories = 688

• 688 / 6 = 115

Tip: Add a bit of water while cooking covered to avoid drying out and help steam veg.

Tip: Add ½ can chopped tomatoes (or 2 fresh, chopped) for wetter dish. Traditionally it’s supposed to be dry.

Tip: Add 75g petit pois 5 mins from end for varied colour.