Aloo Gobi, how to get your children to love cauliflower
I always love quick and simple and what I love most about this meal is that up until now my children have hated cauliflower. However wish this dish they loved it, so to me this is a no brainer and will be a regular visitor to our meal table.
I teamed this up with Kheema Matar which I shall post next week!
- 55g/2oz ghee of 4 tbsp vegetable or groundnut oil
- 1/2 tbsp cumin seeds
- 1 onion, chopped
- 4 cm/1 1/2 inch piece fresh ginger, finely chopped
- 1 fresh green chilli, de-seeded and thinly sliced
- 450g/1lb cauliflower, cut in to small florets
- 450g/1lb large waxy potatoes, peeled and cut in to large chunks
- 1/2 tsp ground coriander
- 1/2 tsp garam masala
- 1/2 tsp salt
- fresh coriander sprigs, to garnish
- Heat the ghee in a flameproof casserole or large frying pan with a tight fitting lid over a medium high heat. Add the cumin seeds and stir around for about 30 seconds until they crackle and start to brown.
- Immediately stir in the onion, ginger and chilli and stir for 5-8 minutes until the onion is golden.
- Stir int he cauliflower and potatoes, followed by the ground coriander, garam masala and salt and continue stirring for about 30 seconds longer.
- Cover the pan, reduce the heat to the lowest setting and simmer, stirring occasionally, for 20 – 30 minutes until the vegetables are tender when pierced with the point of a knife. Check occasionally that they aren’t sticking to the base of the pan and stir in a little water if necessary.
- Serve garnished with sprigs of coriander.
© Justine Nagaur
This post is for all the partygoers at Fiesta Friday #58
Happy Weekending, Justine xx