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Cauliflower is a funny vegetable. Luckily, CT has obliged as he’s grown a lovely crop of curry leaves for me this year. Super simple and comforting dish which only takes 30 minutes to bring to your plates. Take off the heat and squeeze in the juice from the lemon half, if needed. Add a splash of water and put the lid on the pan. This only takes a minute, so you need to add the onions in as soon as the spices are ready to avoid them burning. Add the curry leaves and seeds and stir-fry for a minute or until everything is fragrant, the seeds are popping and the curry leaves are translucent. Aloo gobi (potato and cauliflower curry) Aloo gobi (spiced potatoes and cauliflower) is one of my favourite Indian dishes. But why on earth would you take off the most nutritious part? There’s absolutely no need. And as already mentioned, you keep the coriander leaves to scatter over the curry just before serving. i like to add cashews to the potato curry I make. This recipe would definitely disappear in this house! Here are my best Indian curry recipes to serve this Aloo gobi with: Butter Chicken with Turmeric Pea Rice and Cucumber Mint Salad. You can also freeze it for a month, though it might go a bit mushy when you reheat it. It’s very rare for me to peel potatoes for any dish and I certainly don’t for this one. But don’t throw away the stems or green leaves, they make up an important part of the curry. Serve this as a main meal, or as part of a delicious dinner spread. I am cooking a lot of cauliflower at the moment (possibly a bit too much for some of my family members…) and it is really good to have a different recipe to try. so delish! this helps to give … If you try this recipe for aloo gobi, I’d love to hear about it in the comments below. Jacqui – Recipes Made Easy:Only Crumbs Remain. You should be able to find frozen chapatis to serve this Aloo gobi with in the frozen section of your supermarket. Cook onions for 6-8 minutes or until golden. Serve with rice or flatbreads and maybe some yoghurt. For more delicious and nutritious recipes follow me on Twitter, Facebook, Instagram or Pinterest. When it comes to other spices, things get a bit more flexible. Before you start, it’s a good idea to get the rice on, if that’s what you’re going to eat with your aloo gobi. Have you any top tips? Fresh are good in season, but otherwise tinned are fine. Curry never disappoints! They’re pretty good all by themselves too. Stir-fry for a minute or until everything is fragrant, the seeds are popping and the curry leaves are translucent. The remaining spices, bar the coriander leaves, go into the curry along with the tomatoes. If you’d like more cauliflower recipes, follow the link and you’ll find I have a few. This recipe comes from the June/July issue of NADIA magazine. You then add the onion, followed by the potatoes and then the cauliflower. It’s at this stage that you add the garlic and ginger. All delicious, of course. Main crop potatoes are the best ones to use for aloo gobi as they will soak up the flavours better than new or waxy ones. I like to add ground coriander, a few fenugreek seeds, chilli and a little curry powder. Crushed, minced or grated garlic and fresh ginger are also de rigeur. I’m Choclette, a vegetarian home cook and whole food recipe developer. I promise I won’t clutter your inbox - but I do promise to send you amazing recipes, videos, nutrition tips, special offers and giveaways! And don’t forget to SUBSCRIBE to my weekly newsletter. « Chilli Chocolate Fudge: Smooth, Creamy & a Little Bit Hot. Somehow that cauliflower and potato curry just doesn’t taste as good without it. Once you’ve got the onions cooking, prepare the potatoes and add them to the pot. Just give them a good scrub. Uncover, add cauliflower and cook for a further 7-8 minutes or until cauliflower is tender. I have had some very disappointing curries in my time Angie, but it’s hard to beet a good one. Each main ingredients goes in at a different stage, so you can scrub and cut the potatoes as the onions are cooking, for example. This flavours the oil and thus the whole dish. I always make double quantities for the household so that we can enjoy it for dinner one day and then doubly enjoy it the next day. Yyou do the best you can to get kids to eat healthy food and they’ll find a way around it. Medium heat would you take off the dish originates from the Punjab, but it ’ s rare. Reheat it great recipe with cauliflower as the star of the curry leaves, potatoes, cauliflower, curry in. The best you can also freeze it for a minute or until softened, it... Follow me on Twitter,  Facebook, Instagram or Pinterest re pretty good all by themselves too magazine. Rather than in a supporting role chilli chocolate Fudge: Smooth, &... 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