Aloo Gobi Potato And Cauliflower Curry

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My youngest sons most requested side dish when we eat curry. He loves the left-overs hot or cold too.

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Steps

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Boil the potatoes in their skins and allow to cool.

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Peel the potatoes and cut them into 2 inch squares.

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Blanch the cauliflower in boiling water for 2 minutes-do not over boil the cauliflower as it should still be firm after cooking.

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Cut into small florets.

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Heat the oil over medium heat in a wide frypan.

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Add the mustard seeds and as soon as they begin popping , add the cumin and fenugreek seeds and then the red chillies.

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Add the onion and the green chilli , stir and fry until the onions are golden brown-8-10 minutes.

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Add the cauliflower , reduce the heat to low , cover the pan and cook for 6-8 minutes.

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Add the potatoes , dried spices and salt.

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Stir gently until all the ingredients are mixed thoroughly.

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Cover the pan and cook til the potatoes are heated through-6-8 minutes.

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Stir in the coriander leaves and remove from the heat.

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Ingredients

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potatoes, cauliflower, oil, black mustard seeds, cumin seed, fenugreek seeds, dried red chili, onion, fresh green chile, ground turmeric, ground cumin, ground coriander, salt, fresh coriander