Phool Gobi Aaloo

by Sally


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Spiced cauliflower and potatoes

Serves 4

preparation time 10’, cooking time 30’




  • 1 medium cauliflower
  • 2 medium potatoes or 675g small new potatoes
  • Small piece fresh root ginger
  • 2 ripe tomatoes
  • 2 tablespoons oil teaspoon sesame oil
  • ½ teaspoon cumin seeds
  • ¼ teaspoon nigella seeds
  • ¼ teaspoon mustard seeds
  • ½ teaspoon turmeric
  • Salt to taste
  • Chili powder to taste
  • 1 tablespoon chopped coriander leaves


– Trim the stalks from the cauliflower and break into small florets.

– Peel or scrape the potatoes, cut old ones into 2,5cm cubes or leave new potatoes whole.

– Finely chop the ginger and roughly chop the tomatoes.

– Heat the oil in a heavy-based saucepan, add the cumin, nigella and the mustard seeds and cook them quickly until they pop (it should only take a few seconds). Add the ginger. Stir-fry for a few seconds before adding the turmeric.

– Then season the spices to taste with salt and chili powder

– Cook for a minute before adding the tomatoes and continue to cook for about another minute until they are slightly softened.

– Add the cauliflower and potatoes to the pan, mix well to coat the vegetables with the spices, and then reduce the heat.

– Cover the saucepan and leave the vegetables to cook for 7 minutes or until they are soft and any excess moisture is absorbed.

– Spoon the spiced vegetables carefully into a warmed serving dish with the suggested main dishes or any other meat or poultry curries.

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