Aloo gobi with peas

Method

1. Cut the potatoes into 2 cm chunks and the cauliflower into small florets. Chop the onion finely, crush the garlic and grate the ginger.
2. Rinse the rice in a sieve, then put it in a small lidded pan with 300 ml of cold water and a pinch of salt. Bring it to the boil, put the lid on and turn the heat right down for 12 minutes. Turn off the heat and keep the lid on.
3. Put the olive oil in a large frying pan with a lid over a medium heat. Add the potatoes and a pinch of salt and fry for 8 minutes, turning, until golden in places. Lift them onto a plate.
4. Add the onion to the same pan and cook for 6 minutes until soft. Stir in the garlic, ginger, cumin, turmeric and 1 teaspoon of the garam masala for 1 minute.
5. Stir in the tomato purée, then put the potatoes back with the cauliflower and 150 ml of water. Cover and cook on a medium-low heat for 15 minutes, stirring once or twice, until a knife slides into both easily.
6. Add the frozen peas and the remaining teaspoon of garam masala. Cook uncovered for 3 minutes, until the peas are hot and the extra liquid has gone. Season well.
7. Chop the coriander and scatter it over. Fluff the rice with a fork and serve the curry on top.

Tip Cut the cauliflower and potato to a similar size so they finish together. Frozen cauliflower florets also work if the fresh one looks tired.

Photo made with AI.

From Nosha · nosha.app