Aloo Gobi (potatoes and cauliflower curry)

My first encounter with aloo gobi came through the 2002 British film Bend It Like Beckham. It is a story of two girls who want to play professional football (soccer). One of them is Indian and her parents do not approve. Jesminder's mum is determined that her daughter learns how to cook a full Punjabi dinner — meat and vegetarian. Aloo gobi is one of the dishes in this meal. Jess replies, “Anyone can cook aloo gobi, but who can bend a ball like Beckham?” And she is right. This simple vegetarian dish is packed full of flavour. The DVD even came with the recipe!

One trick I have learned to reduce some of the bloating that cauliflower can cause is to make sure that it is cooked. With the fast cook time, the cauliflower can still be a little raw. To make sure it is cooked, but not overcooked and soggy, I place my florets in boiled water while I prep the other ingredients. This gentle poaching begins the cooking process.

For my family, the full Punjabi dinner is a little too much — but we do enjoy this potato and cauliflower curry served with steamed basmati rice, warm parathas, and perhaps some fruit chutney. This dish is very fast to pull together, so perfect for a weeknight meal.

Serves 4

•  3 tbl vegetable oil
• ½ tsp black mustard seeds
• ½ onion, finely diced
• 2 cloves garlic, minced
•  200 g potatoes, peeled and cubed
• ¼ tsp turmeric
• 1 tsp ground cumin
•  1 tsp ground coriander
• 1½ tsp garam masala
• 4 ripe tomatoes, diced
• 250 g cauliflower, cut into small florets and placed in a bowl of hot water
•  2 cm fresh ginger, grated
• 1 tsp sugar
• 125 ml water
• ½ tsp salt
•  Chopped coriander, to serve

Heat oil in a heavy-based saucepan on low heat. Add the mustard seeds, cover the pan and wait for the seeds to pop. Add the onion and potato, and fry until lightly browned. Add the drained cauliflower.

Add spices to the pan and fry for a couple of seconds. Add the tomato and stir until well mixed.

Add the ginger and sugar. Stir. Increase the heat to bring the pot to the boil. Reduce to a simmer, cover, and cook for 15–20 minutes until the vegetables are tender. If the vegetables start to stick, add a few tablespoons of water.

Sprinkle with coriander and serve with paratha.