Saag aloo with roasted gobi curry

Ingredients

For the roasted cauliflower

  • ½ head white cauliflower
  • ½ head romanesco cauliflower
  • 2 tbsp olive oil
  • salt and freshly ground black pepper

For the vegetable curry

  • 2 tbsp ghee or vegetable oil
  • 1 onion, finely chopped
  • 2cm/1in piece fresh root ginger, grated
  • 1 tsp black mustard seeds
  • 5 fresh or dried curry leaves
  • ½ tsp ground turmeric
  • ½ tsp ground fenugreek
  • 2 green chillies
  • ½ tsp chilli powder
  • 3 potatoes, peeled and cut into 2cm/1in cubes
  • 450g/1lb baby spinach leaves, washed
  • 250g/8oz tomatoes, chopped
  • ½ tsp salt
  • ½ tsp sugar
  • squeeze lemon juice

To serve

  • steamed basmati rice

Method

  1. Preheat the oven to 180C/350F/Gas 4.

  2. For the cauliflower, break the two cauliflowers into bite-sized florets and place into a baking tray. Drizzle with olive oil and season with salt and freshly ground black pepper, mixing until well combined. Roast for 20 minutes, or until golden-brown and tender.

  3. For the vegetable curry, heat the ghee, or oil, in a large saucepan over a medium heat and fry the onion for 2-3 minutes, or until translucent.

  4. Add the ginger, mustard seeds, curry leaves, turmeric, fenugreek, whole green chillies and chilli powder. Cook for 2-3 minutes, stirring frequently, until the mustard seeds pop and become aromatic. Add the potatoes and stir to coat in the spices.

  5. Add the tomatoes, spinach leaves, sugar and 55ml/2fl oz water. Bring to a simmer and cook for 20 minutes, stirring occasionally.

  6. Stir the roasted cauliflower florets into the curry and season to taste with salt and freshly ground black pepper. Add a squeeze of lemon juice to taste.

  7. To serve, remove and discard the whole green chillies. Serve the curry alongside steamed basmati rice.

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