What smells better than a simmering pot full of aromatic spices …? Nothing.
It’s no secret that English people have a love affair with Indian food. We’ve even gone so far as to create our own dishes and curries which are virtually unknown elsewhere and would be met with a profound kya? in India – but are still marketed as such. Did you know that our national dish is a curry? There are more ‘Indian’ restaurants in London than in Mumbai or Delhi! Can you believe? So, does your country have an infatuation for South-Asian food too?
It’s not hard to work out why Indian cuisine is so loved; it’s hearty, vibrant, robust, and mouthwateringly addictive.
Cauliflower and potatoes are two commonly found western vegetables, making this accessible. It’s colourful and succulent boasting a melt in your mouth buttery spicy rich warm sauce …
This recipe falls somewhere between dry aloo gobi ki sabzi and a wet curry. Curry is better served with rice, and dry vegetables are better with chapati or roti – so I will leave what you wish to serve this dish with to your discretion depending on the wetness.
Indian Spiced Cauliflower & Potato Curry with Shaved Plain Cauliflower
Archetypal Indian curry flavours in a homely dish
- Half large cauliflower / gobi
- 4 medium potatoes / aloo
- 1 tsp turmeric / haldi
- ½ tsp coriander power / dhania powder
- ½ garam masala powder
- ½ chilli powder / lal mirch
- Coriander leaves / dhania patta (garnish)
- Plain shaved cauliflower
- 1 large shallot
- 3 cherry tomatoes
- 1inch grated ginger / adrak
- Half head of garlic / lasun
- Prepare the potatoes and cauliflower. Separate cauliflower florets and wash them in water. Chop potatoes into wedge shapes – you can peel them if you like but I prefer to keep them unpeeled as it’s healthier.
- Use a medium sized saucepan on medium heat with just enough water to cover, and lightly simmer cauliflower florets and potatoes for 10 minutes. We don’t want them soft, just firm and lightly cooked. The rest of the cooking will come later.
- Drain cauliflower and potatoes. Set aside one floret of cauliflower for slicing and garnish.
- Meanwhile, heat oil into a deep frying pan and cook sliced shallot, chopped tomatoes, crushed/chopped garlic, and shredded ginger until shallot is translucent and they are all releasing a lovely aroma.
- When cooked, puree into a smooth paste and tip back into frying pan. Add spices bit by bit and stir well.
- Add cauliflower and potatoes to the mixture, and then a splash of water to cover them halfway. Season with salt and black pepper, stir, and then cover until the vegetables are fully cooked, and the liquid has thickened.
- Lastly, add chopped coriander to garnish.
Optionally, cook rice or chapati to serve.