Aloo gobi with poached eggs
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 2 medium (about 300g) potatoes, peeled and chopped
- 1/2 cauliflower, cut into florets
- 1 tsp groundnut oil
- 1 large onion, diced
- 1 green chilli, chopped
- 1 clove garlic, crushed
- crushed to make 1 tbsp ginger
- 1 heaped tsp black mustard seeds
- a pinch chilli powder
- 1/4 tsp ground turmeric
- 2 eggs
- to serve fat-free yoghurt
- a handful coriander, chopped
Method
- STEP 1
Cook the potatoes in boiling, salted water for 5 minutes, adding the cauliflower for the last 2 minutes, then drain well.
- STEP 2
Heat the oil in a non-stick frying pan and fry the onion for 5 minutes. Add the chilli, garlic and ginger for a minute, then add the mustard seeds and spices. When the seeds start to pop, add the potato and cauliflower and coat in the spices. Season well and cook over a medium-low heat for 10-15 minutes until the potato and cauliflower is tender and the edges are golden and crisp. Meanwhile, poach 2 eggs, drain, and serve on top of the potatoes with a dollop of yogurt and scattered with coriander.
