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.

Ingredients

• 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.