Spring Aloo Gobi

This traditional Indian-style aloo gobi is made with potatoes, cauliflower and the classic Indian flavours of cumin, coriander, turmeric and ginger. This wonderfully warming dish can be enjoyed as a lighter midweek meal

1/2 a large cauliflower, cut into florets
2 medium potatoes, unpeeled, chopped into 5cm (2in) cubes
4 tbsp vegetable oil
2 onions, peeled and chopped
1 tsp cumin seeds
1 tsp coriander seeds
1/2 tsp turmeric
3 garlic cloves, peeled and finely chopped
10g (1/2oz) ginger, peeled and finely chopped
15 cherry tomatoes, halved
80g (3oz) spinach
a handful of peas (fresh or frozen)
4 naan bread, to serve

For the pickle
1 lemon, juiced
2 tbsp honey or sugar
100g (3 1/2oz) radishes
1 tbsp chopped mint

Blanch the cauliflower in boiling water for 3 minutes. Blanch the potatoes in a separate pan for 7 minutes. Drain and let them cool.

Preheat the oven to gas 6, 200°C, fan 180°C. Pour 2 tbsp vegetable oil into a large baking tray and heat it in the oven. Add the potatoes and roast them for 10 minutes. Then add the cauliflower and roast for another 5 minutes.

Meanwhile, heat the other 2 tbsp vegetable oil in a large frying pan or a wok. Add the onions and fry over a medium heat, stirring often, until they turn golden brown (about 10-15 minutes).

Add the spices, lower the heat and cook for 2 minutes. Then add the garlic and ginger and cook for another few minutes, making sure not to burn these. Add the tomatoes and raise the heat, reducing the sauce for 7 minutes or so.

Then add the roasted potatoes and cauliflower, and spinach, and cook for 5 minutes. Finally, add the peas and cook for another 1-2 minutes.

For the pickle, mix the lemon juice with the sugar and a pinch of salt. Add the radishes and mint and toss together. Serve the aloo gobi with the pickle and some warm naan bread.

Recipe courtesy of Tesco 
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