Aloo Gobi - in a hurry

There are so many ways to cook Indian food. Here’s my new method for you to try during the week. It’s quick and easy to follow. Aloo Gobi - in a hurry Ingredients 200ml hot water 1tbsp ghee or oil 2tsp crushed cumin seeds 1tsp crushed fennel seeds 1tsp black mustard seeds 1tsp turmeric powder 1tsp nigella seeds 1/2tsp cinnamon powder Chilli flakes to taste 3 medium potatoes, scrubbed clean (no need to peel) Salt to taste 1 medium size onion 2 medium size ripe tomatoes, cut into wedges 1 small cauliflower, cut into small florets 1 tsp dry fenugreek leaves 1tsp garlic paste 1tsp ginger paste Green chilli paste to taste, or two green chillies sliced lengthways 1/2tsp black pepper 1tbsp vinegar 100g frozen peas Garnish Large handful of fresh dill, chopped Method Place a sauté pan on a medium heat, then add 200ml of hot water (I used the kettle), the ghee or oil, followed by cumin, fennel, turmeric powder, nigella, cinnamon powder and chilli flakes. Now slice your potatoes straight into the pan (make sure the slices aren’t too thick). Add salt to taste and stir well. Now slice in the onion, stir well and place the lid on the pan. Cook for 10 minutes. Meanwhile cut your tomatoes into wedges and chop your cauliflower into small florets. Set aside. Soak the dry fenugreek leaves in hot water and set aside. Lift the lid and add the garlic, ginger, chilli paste, black pepper, vinegar, cauliflower and tomatoes. Stir well and place the lid back on the pan. Cook for a further 10 minutes. Lift the lid, then add the frozen peas and dill. Stir really well, then switch off the heat and place a lid on the pan. Allow the residual heat to cook the peas, then after 3 minutes enjoy!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Place a sauté pan on a medium heat, then add 200ml of hot water (I used the kettle), the ghee or oil, followed by cumin, fennel, turmeric powder, nigella, cinnamon powder and chilli flakes.

Step 2

Now slice your potatoes straight into the pan (make sure the slices aren’t too thick). Add salt to taste and stir well.

Step 3

Now slice in the onion, stir well and place the lid on the pan. Cook for 10 minutes.

Step 4

Meanwhile cut your tomatoes into wedges and chop your cauliflower into small florets. Set aside.

Step 5

Soak the dry fenugreek leaves in hot water and set aside.

Step 6

Lift the lid and add the garlic, ginger, chilli paste, black pepper, vinegar, cauliflower and tomatoes. Stir well and place the lid back on the pan. Cook for a further 10 minutes.

Step 7

Lift the lid, then add the frozen peas and dill. Stir really well, then switch off the heat and place a lid on the pan. Allow the residual heat to cook the peas, then after 3 minutes enjoy!