Aloo Gobi sorted4

Updated at: Mon, 13 May 2024 17:58:19 GMT

Step 1

Preheat the oven to 200°C (390°F).

Step 2

Remove and discard of any green leaves from 1 small head of cauliflower - we won't be using them here but they're great for making stock. Cut 2-3cm florets from the stem, then tumble them into a deep roasting tray.

Step 3

Cut 300g (10.6oz) of potatoes into 2-3cm chunks and chuck them into the tray too - there's no need to peel them. Peel and quarter 1 onion, then break 3% of it down into its individual layers and thinly slice the other quarter. Chuck the onion layers into the tray and save the sliced onion for garnish later.

Step 4

Chuck in 3 unpeeled cloves of garlic. Finely grate in 10g (0.4oz) of ginger -no need to peel it. Scatter in 1 tbsp of cumin, 1 tbsp of ground coriander and 1 tsp of

Step 5

cinnamon and squeeze in 2 tbsp of tomato paste. Drizzle in 3 tbsp of oil

Step 6

and sprinkle in a generous pinch of salt.

Step 7

ROAST IT OFF

Step 8

Give everything a good mix on the tray, then spread the veg out into 1 even layer - this will ensure an even cooking.

Step 9

Whack the tray into the oven to roast everything for 15-20 minutes, until the veg is soft throughout and coloured in places and the tomato paste has darkened. Chop 15g (0.5oz) of coriander, then wash up your board, knife and grater while you wait.

Step 10

SIMMER

Step 11

Tip 1400g (14.1oz) tin of tomatoes and 1 tsp sugar into the tray with the veg and whack it back into the oven for a further 10-12 minutes, until darkened and reduced by half. Chuck 2 naans into the oven for the final 2 minutes to warm through.

Step 12

Once the aloo gobi and naans are ready, remove them from the oven. Squeeze the garlic from its skin straight into the tray.

Step 13

Tip 125g (4.4oz) of yoghurt into the tray along with 3% of the coriander

Step 14

from earlier and 1 tbsp of cumin. Give everything a quick mix and season

Step 15

to taste with salt.

Step 16

SERVE

Step 17

Divide the aloo gobi between plates and place a naan to the side of each mound. Scatter over the remaining coriander and sliced onion and serve!

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