Aloo Gobi, Two Ways

These recipes draw inspiration from both Anna Jones and Kurma. One is made on the stove top, one is baked in the oven. I think I prefer the version that is done in the oven; I made it for the first time last winter on a very cold day. The warmth and smell from the oven filled the kitchen – it was wonderfully cosy in contrast to the miserable November weather.

1 teaspoon black mustard seeds

1 teaspoon cumin seeds

a thumb sized piece of fresh ginger, grated

1 tablespoon ground coriander

1/2 teaspoon turmeric

1/2 teaspoon garam masala

1 tomato, chopped (for the stove top version)

1 teaspoon lemon juice

1 medium cauliflower

4 medium potatoes

1 tin of coconut milk, for the roasted version

  1. Chop the veg – if you are doing the oven version, make sure to chop the cauliflower into bigger rather than larger chunks as they will cook quicker than the potato. Use the cauliflower leaves, removing the spines.
  2. For the stove top version, steam the veg for 10-15 minutes. Fry the spices, starting with the black mustard and cumin seeds, then the remaining spices followed by the tomato. Leave the tomato to cook down a little and then add the steamed veg. Sprinkle with lemon juice and add the salt. This is quite a dry dish so if you would like a saucier dish, add some plain yoghurt and stir through. You can also add tinned chickpeas to bulk it out.
  3. For the roasted version, pre-heat your oven to 180C. Prep the veg and make the chaunk as per steps one and two in a casserole dish with a lid, adding the salt but not the tomatoes or lemon juice. Add a tin of coconut milk to the veg and stir. Roast for 40 minutes, stirring halfway though.