Aloo Gobi

Method

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1. 1Wash and thoroughly dry the cauliflower and potatoes. Heat 3 tbsp oil in a wide pan and sauté the vegetables, turning occasionally, for 8-10 minutes until browned in patches; set aside on a plate.
2. 2Add the remaining oil to the pan and sizzle the cumin seeds for 20-30 seconds. Add the onion and cook for 5-6 minutes until soft and golden.
3. 3Add the ginger, garlic and green chilli and stir for 1 minute until the raw smell goes.
4. 4Add the tomatoes, turmeric, ground coriander, chilli and salt. Cook for 4-5 minutes, until the tomato breaks down and oil begins to separate at the edges.
5. 5Return the potatoes and cauliflower to the pan and toss gently until coated in the masala. Add 3 tbsp water and cover.
6. 6Cook over low heat for 12-15 minutes, stirring gently now and then, until a knife slides easily into the potatoes. Add another spoonful of water if it starts to catch.
7. 7Uncover, sprinkle over the garam masala and cook for 2 more minutes to drive off any remaining moisture. Garnish with coriander and serve with naan, chapati or rice.