Name: Aloo Gobi
Cook time: 6 h 15 min
Yield: 4
Ingredients: 2–3 tbsp rapeseed (canola) oil; 1 tsp black mustard seeds; 1 tsp cumin seeds; 1 onion, very finely chopped; 3–4 green bird’s eye chillies, finely chopped; 2 tbsp garlic and ginger paste; 1 tbsp mixed powder or curry powder; 1 tsp ground turmeric; 1 tsp amchoor (dried mango powder); 2 tsp Kashmiri chilli powder, or to taste; 200 g chopped tomatoes; 350 g russet potatoes, peeled and cut into 5 cm chunks; 350 g cauliflower, chopped into pieces slightly larger than the potatoes; Sea salt, to taste; 3 tbsp chopped coriander, to garnish

VMG Recipes