Name: Aloo gobi mattar
Total time: 45 min
Yield: Serves 4-6 as a side or sharing main
Cuisine: Indian
Ingredients: 6 tbsp vegetable oil; 2 dried red chillies; 300g cauliflower cut into 3cm florets; 200g Jersey Royal potatoes cut into 2cm cubes; 1 medium onion coarsely chopped; 3 large cloves garlic crushed; 3cm piece ginger peeled and minced or grated; ¼ tsp ground turmeric; 225g tin tomatoes; ¼ tsp (optional) caster sugar; 150g frozen peas defrosted; 2 green chillies broken in half; ½ tsp cumin seeds toasted and crushed; coriander leaves chopped to make 2 tbsp

Darjeeling Express Aloo gobi on a blue plate

6 tbsp vegetable oil
2 dried red chillies
300g cauliflower
cut into 3cm florets
200g Jersey Royal potatoes
cut into 2cm cubes
1 medium onion
coarsely chopped
3 large cloves garlic
crushed
3cm piece ginger
peeled and minced or grated
¼ tsp ground turmeric
225g tin tomatoes
¼ tsp (optional) caster sugar
150g frozen peas
defrosted
2 green chillies
broken in half
½ tsp cumin seeds
toasted and crushed
coriander leaves
chopped to make 2 tbsp

Method

step 1
Heat the oil in a deep pan or karai over a medium-high heat and stir-fry the dried chillies for a few seconds until darkened. Remove to a plate and set aside. Fry the cauliflower in batches until just browned at the edges. Do the same with the potatoes, removing both to a plate as you go – leave as much oil in the pan as possible when removing the cauliflower and potatoes.
step 2
Add the onion to the pan and stir for a few minutes until starting to brown. Add the garlic, ginger and turmeric, stirring to prevent them from sticking. Add the tomatoes, then return the red chillies to the pan. Sprinkle in ¾ tsp of salt and the sugar, if using, and stir occasionally until the oil starts to rise at the edges. Return the cauliflower and potatoes to the pan, stirring and adding a couple of tablespoons of water if the masala is sticking. Reduce the heat to medium-low and pour in 350ml of water. Simmer gently until the potatoes are cooked through.
step 3
When the veg is almost cooked, add the peas and green chillies. When everything is tender, sprinkle with the cumin seeds and coriander to serve.