Aloo Gobi Punjabi-style

Introduction & method

This potato and cauliflower curry is not the same as you'd get in a British Indian Restaurant - it's dry rather than saucy, and there's no tomato in it. It's very simple and easy to make, so why not give it a try?

Prep the Veggies

If your potatoes have any scabby bits, cut them off. Chop the potatoes into chunks, about 2½ centimetres (an inch) on a side. Remove the outer leaves of the cauliflower and break it into florets a little bigger than the potato chunks. Peel and thinly slice the onion, and cut the slices into 3-4 pieces. Peel the ginger - a teaspoon is great for doing this - and crush/mince it along with the garlic. Finely slice the chillies and the coriander.

Cook the Aloo Gobi

You'll need a frying pan, saucepan or cast-iron casserole dish with a tight-fitting lid for this. Put it on the stove on medium heat and add the oil. When the oil is hot add the cumin seeds and cook for a minute or two until they start to brown. Add the ginger and garlic and cook for a minute or so, then stir in the salt, asafoetida and onion. Cook for about 10 minutes, stirring occasionally. The onion should be turning brown now. Add the chillies, turmeric and a splash of water. Now add the potatoes and cauliflower and stir well to get them coated all over. Turn the heat down low, put the lid on, and cook for about 20 minutes. Check to see if the potatoes are cooked - if they are, stir in the chopped coriander and serve, otherwise continue cooking until they give in.