Aloo Gobi

Ingredients

• Potato

  Flesh and skin, raw

  2 Potato medium or 426g

• Cauliflower

  Raw

  1 head medium or 588g

• Sunflower oil

  Linoleic (less than 60%)

  ⅔ cup or 145g

• Cumin

  Spices, cumin seed

  1 ½ tsp, whole or 3g

• Asafoetida

  Spice

  1 ⅜ grams or 1g

• Tomatoes

  Crushed, canned

  400g

• Turmeric

  Spices, ground

  1 ½ tsp or 3g

• Coriander seed

  Spices

  4 tsp or 7g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Chili powder

  Spices

  ½ tsp or 1g

• Salt

  Table

  1 tsp or 6g

• Nuttelex Original

  Dairy Free Margarine

  45 grams or 900g

• Fresh cilantro

  Coriander leaves, raw

  1 cup or 16g

• Green Chillies

  Fresh, Raw - Tesco

  4 chilli or 68g

• Garlic

  Raw

  6 clove or 18g

• Ginger root

  Raw

  4 tbsp or 24g

• Salt

  Table

  ¹⁄₁₆ dash or 0.03g

Directions

1. To make masala paste use last 4 ingredients: Crush the chillies, garlic, and ginger together with a pinch of salt using a mortar and pestle or blender.
2. Peel and cut potatoes into 3cm cubes. Cut the cauliflower into florets, each about 4cm long.
3. Heat the oil in a large pan over medium heat. Tip in the cumin seeds and as soon as they start to brown, stir in the asafoetida and reduce heat to low.
4. Add the potatoes, stir until covered in oil and then increase to medium heat. Cover and cook for 3 minutes, stirring occasionally to prevent the potatoes from sticking. Reduce heat to low, cooking for a further 3 minutes.
5. Stir in masala paste from step 1, as well as tomatoes, turmeric, ground coriander, ground cumin, chilli powder, salt, margarine and half the fresh coriander. Cook for 1 minute.
6. Stir in cauliflower and increase heat to medium, covering pan and cooking for 3 minutes. Stir and reduce heat to low again. Cook covered for 10 more minutes, or until potatoes are cooked through.
7. Remove from heat, stir in remaining coriander, and let rest for at least10 minutes to develop the flavours.
8. Reheat over medium heat, stirring and taking care not to break up the cauliflower.
9. Serve with some flatbread (e.g. chapatti, bhakri, or roti), or basmati rice.