Friday, 2 November 2012

Alu Gobi Bhaji (Spicy Fried Potato and Cauliflower)

Another one adapted from my Giant Asian Cookbook: a quick and simple curry that we served with delicious spinach and yoghurt.


  • 2 tbsp of ghee or oil
  • 1 tsp black mustard seeds
  • 1/2 tsp asfoetida
  • 1/2 tsp chilli flakes (optional)
  • 1 large garlic clove, crushed
  • a thumb of fresh ginger, finely grated or chopped
  • 1/2 tsp ground turmeric
  • 1 tsp salt
  • 1/2 small head cauliflower
  • 2 potatoes
  • 1/2 tsp garam masala
  • fresh coriander, to garnish

Fry the mustard seeds in the oil over a low heat until they start to pop. Add the asfoetida, chilli (if using), garlic and ginger and stir-fry until golden. Break the cauliflower into florets and dice the potato - it can help to leave the cauliflower a bit large and make the potato quite small, to even out the cooking time. Add the turmeric, salt, cauliflower, potato and 60ml of water and cook for 10-15 minutes, or until the potato and cauliflower are tender. Sprinkle with garam masala, top with coriander leaves and serve.

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