Top 10 tastiest Indian vegetarian dishes - #6. Lemon Aloo Gobi
A tranquil shelter from hot, spicy food, this wonderful potato and cauliflower accompaniment offers the subtle aromas of traditional Indian cuisine, further enhanced by the liberal use of lemon in this variation.
Spice Spotlight: mustard seeds
Mustard seeds range from white, yellow, red, brown to black. Their degree of spice also varies, with yellow being particularly fiery and brown being fairly mild. Traditionally they have been used extensively across the Middle East and South East Asia
- 2 tbsp ghee or groundnut/rapeseed oil
- 1 onion, finely chopped
- 4cm/1½in piece fresh ginger, peeled and grated
- 1 tsp mustard seeds
- 4 curry leaves
- 1 tsp cumin seeds
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and cubed
- ½ tsp ground turmeric
- ½ tsp paprika
- 1 tsp ground cumin
- ½ cauliflower, cut into small florets
- 1 lemon juice + zest
- 1 tsp sugar
- 2 tbsp water
- 2 tbsp fresh coriander (cilantro), chopped
Original provenance of aloo gobi.
- Heat the oil at medium heat and add the onion, ginger, mustard seeds, curry leaves and cumin seeds.
- Cook about 2 minutes until the mustard seeds start to pop. (Caution: Be ready for this and a lid to stop the seeds popping out of the pan.)
- Add the garlic, potatoes, remaining spices and season with salt.
- Cover and continue cooking 5 minutes stirring occasionally. Add a little water if the potatoes start to stick.
- Add the cauliflower, lemon juice and zest, sugar, water and coriander.
- Reduce heat to low and cover. Stirring occasionally, continue cooking 10 minutes, or until potatoes and cauliflower are tender
- Remove the curry leaves.
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