Aloo Gobi potato curry

One of the bravura dishes in the vegetarian section of Indian Kitchen. The idea is to make Aloo Gobi slightly salty, acidic and at its best when it’s very spicy.

Ingredients for 4

250g cauliflower 4 potatoes 1 dl natural yoghurt 1 large onion (chopped) 3 tbsp;2 dl vegetable stock salt

Masala

1 tbsp ground cheese cumin (jeera) 3 cloves of garlic2 teaspoons of ground ginger 3 chillies (seeds removed) 1-3 tablespoons of lemon juice 1 handful of fresh coriander 1 tablespoon of mustard seeds 1 tablespoon of ground coriander 1 teaspoon of turmeric

Heat the onion in a pan and sauté until golden brown. Grind the masala in a mortar and pestle. Add the masala to the onion and blend until smooth. Add more oil if necessary.

Peel and dice the potatoes into 2 cm pieces. Throw into a pan. Stir in masala and potatoes. Make sure there is enough oil in the pan. Cook on a medium heat for about 10 minutes.

Add the vegetable stock and chopped cauliflower to the pan. Stir and simmer under the lid until the potatoes are cooked. Add more water if it threatens to dry out.

When the vegetables start to get “al dente”, add the yoghurt and simmer the sauce for a couple of minutes.

Mix. Add salt, chilli and enough acidity (lime).

Finish with chopped coriander and remove from the plate. Enjoy with the Aloo Gobi lämpimänä.