As you've probably noticed, we love our Indian food. We thought we'd give something a little healthier a go this time with our Aloo Gobi. It's the perfect side dish and seeing as we've just treated ourselves to an air fryer, we thought we'd pre-cook the cauliflower a little bit in there to take it for a spin (you don't need an air fryer for this though!).
Ingredients
1 Maris Piper potato, cut into 1.5cm cubes
6 cauliflower florets (we use frozen to keep waste down)
1 large on the vine tomato, chopped into small cubes
1/2 tsp cumin seeds (you can use ground if no seeds available)
2 garlic cloves, minced
1 small onion, chopped
1 tsp fresh ginger, finely chopped
1/4 tsp turmeric
1/4 tsp amchur (which is dried mango powder available on Amazon)
1/4 tsp red medium chilli powder
1/4 tsp garam massala
1/2 tsp ground coriander
Pinch of salt
Method
Choose your preferred method to cook the potatoes and cauliflower. We use the air fryer for speed, but boiling is absolutely fine too. Make sure the potatoes slip off a sharp knife - that's how you know they're cooked.
Once these are cooked, heat 1 tsp of neutral oil (rapeseed, olive, etc) to a frying pan on a medium heat. Add the cumin seeds and cook until fragrant, then add the onion and cook until it's translucent but not browned.
Add in the ginger and garlic and cook for 1 minute.
Add in the chopped tomato (if you want it more saucy, feel free to swap the tomato for a tin of chopped tomatoes).
2 minutes later add in the turmeric, chilli powder, ground coriander and amchur. Stir this thoroughly and simmer for a further 2 minutes.
At this point, add in your potatoes and cauliflower and stir them in.
Add in the garam massala and cook for 5 minutes on a low heat, checking on it regularly to make sure it doesn't stick to the pan.
Finally, add in your salt and cook for 6 or 7 more minutes, just making sure the cauliflower and potato are thoroughly coated in tomato.
If you're a fan of fresh coriander (we're not) feel free to add some chopped on top to garnish the dish.