Deliciously Ella’s aloo gobi recipe
Matt and I have a favourite little Indian restaurant near our flat that we go to all the time, and I always get the aloo gobi and chana masala.
I think the two taste so great together and, when I make them at home, I serve them on a bed of creamy coconut rice, which makes the meal even better. I love the mix of flavours, which transforms the cauliflower and potato into something very special that I hope you’ll all really enjoy.
Serves 6 - NUT-FREE
2 small cauliflowers, broken into florets
4 tablespoons olive oil
Salt and pepper
500g baby potatoes, well scrubbed, quartered
½ cinnamon stick
½ teaspoon whole black peppercorns
5 green cardamom pods, bashed
1 tablespoon mustard seeds
½ teaspoon ground turmeric
2 teaspoons ground cumin
2 teaspoons ground coriander
5 garlic cloves, finely grated
2.5cm root ginger, finely grated
100g cherry tomatoes, halved
2 tablespoons tomato purée
1 tablespoon apple cider vinegar
2 green finger chillies, sliced
Juice of ½ lemon
Fresh coriander leaves, chopped, to serve
Preheat the oven to 220°C (fan 200°C).
Place the cauliflower on a large baking tray, drizzle with a little of the oil, sprinkle with salt and place into the hot oven for 20 minutes, giving it a shake halfway through cooking. Meanwhile, boil the potatoes for 10–15 minutes or until cooked through. Once cooked, drain and set aside.
In a large saucepan, gently heat the remaining olive oil, then add all the dry spices. Cook for a few minutes, stirring every now and again, until you start to smell the aromas being released.
Now add the garlic, ginger, tomatoes, tomato purée, vinegar and green chillies, pour in 200ml of water and cook for about 3 minutes. Add the cooked potatoes and cauliflower, squeeze on the lemon juice, season generously with salt and pepper, and stir so that all the vegetables are coated in the spiced sauce.
Cook for 5 minutes, then it’s ready to eat. Sprinkle with the fresh coriander and eat with chana masala and coconut rice.
Read Ella's full article from our Be Healthy magazine here.
Recipe extracted from Deliciously Ella with Friends by Ella Mills, published on 26 January by Yellow Kite, £25 © Ella Mills 2017 Photography © Claire Winfield