CauliShoots Aloo Gobi

Ingredients

250g white potatoes, peeled and cubed
250g CauliShoots
2 tbsp vegetable oil
1 tsp cumin seeds
2 garlic cloves, crushed
2cm ginger, grated
1 onion, finely chopped
1 green chilli, sliced
1 tsp chilli powder
1 tsp garam masala
1 tsp ground coriander
½ tsp turmeric
1 tbsp tomato puree
Salt and pepper
Fresh coriander, leaves picked
Basmati rice, to serve
Chapati, to serve

Serves 4 | Prep time 10 minutes | Cooking time 30 minutes

Method

  1. Put a large pan of water on a high heat and bring to the boil. Add the potato and cook for 3 minutes. Add the CauliShoots and cook for a further 4 minutes. Drain and leave to steam dry.
  2. Add the vegetable oil to a large, lidded pan on a medium heat. Add the cumin seeds. Once they begin to crackle add the garlic, ginger, onion and chilli and fry until soft.
  3. Add the cooked potatoes and CauliShoots to the pan and fry for 5 minutes.
  4. Add the chilli powder, garam masala, ground coriander and turmeric, mix well and cook for a further 5 minutes.
  5. Add the tomato puree and 1 tbsp of water and cook for a further couple of minutes until everything is well combined. Season to taste and sprinkle with fresh coriander. Serve with basmati rice and chapatis, if desired.