Aloo Gobi Curry

• Potato(700 g)
• Cauliflower(650 g)
• Onion(1½)
• Garlic(3 cloves)
• Ginger(20 g)
• Tomato paste(2½ tbsp)
• Canned tomatoes(400 g)
• Rapeseed Oil(1½ tbsp)
• Cumin(2½ tsp)
• Turmeric(1 tsp)
• Paprika(1¾ tsp)
• Chili flakes(1¼ tsp)optional
• Salt(1¾ tsp)
• Black pepper(½ tsp)
• Vinegar(½ tbsp)optional
• Coriander(15 g)optional

Method

1. 1

   Cut {Potato} into 20–25 mm chunks. Break {Cauliflower} into bite-size florets. Finely chop {Onion}. Grate {Ginger} and {Garlic}.

   ~15 min

2. 2

   Heat {Vegetable oil} in a wide pot over medium heat. Add {Onion} and cook until softened and lightly golden, stirring often.

   ~8 min

3. 3

   Stir in {Garlic} and {Ginger} for 1 minute. Add {Tomato paste}, {Cumin}, {Turmeric}, {Paprika}, {Chili flakes}, {Salt}, and {Black pepper} and cook until the paste darkens slightly and smells toasted.

   ~2 min

4. 4

   Add {Canned tomatoes} and {Water}. Bring to a lively simmer, scraping up any stuck-on bits. Simmer until the gravy thickens slightly.

   ~6 min

5. 5

   Stir in {Potato} so it’s well coated. Cover and simmer, stirring once or twice, until the potato is about halfway tender.

   ~12 min

6. 6

   Add {Cauliflower}, cover again, and simmer until both potato and cauliflower are tender and the sauce is thick enough to cling. If it looks dry at any point, add a small splash of water.

   ~15 min

7. 7

   Turn off the heat and stir in {Vinegar}. Taste and adjust with more {Salt} and {Black pepper} if needed. Top with {Fresh cilantro} and serve.

   ~2 min