INDIAN-STYLE ROASTED POTATOES AND CAULIFLOWER (ALOO GOBI)

Name: Indian-style Roasted Potatoes and Cauliflower (Aloo Gobi)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2-3 potatoes (e.g. Rooster potatoes) (approximately 200 g), cut into medium wedges; 1 head of cauliflower, cut into small florets; 5 tsp extra virgin olive oil1 tsp cumin seeds; ½ tsp ground turmeric; 1 small onion, finely chopped; 1 tbsp ginger, thinly slicedPinch of red chilli powder; Salt and pepper (seasoning); 1 tbsp fresh lime juice; 30 g chopped coriander

Składniki dla 4 porcji

2-3 potatoes (e.g. Rooster potatoes) (approximately 200 g), cut into medium wedges
1 head of cauliflower, cut into small florets
5 tsp extra virgin olive oil

1 tsp cumin seeds
½ tsp ground turmeric
1 small onion, finely chopped
1 tbsp ginger, thinly sliced

Pinch of red chilli powder
Salt and pepper (seasoning)
1 tbsp fresh lime juice
30 g chopped coriander

INDIAN-STYLE ROASTED POTATOES AND CAULIFLOWER (ALOO GOBI)

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Przygotowanie: 10 MIN Czas gotowania: 20 MIN

Preheat the oven to 200°C/Gas 6. Line a baking tray with foil.
Toss the potatoes and cauliflower in 3 tablespoons of oil on the baking tray. Spread evenly and roast until they are browned and slightly crisp (about 30 minutes) tossing halfway through. Allow to cool.
Heat the remaining 2 tablespoons of oil in a frying pan over a medium-high heat. Add the cumin seeds and cook, stirring regularly, until they begin to brown.

Reduce the heat to medium and stir in the turmeric. Add the onion and cook, stirring frequently for 4–6 minutes until translucent. Add the ginge, and chilli powder and cook, stirring regularly, until heated through and well combined. If too dry, add some water.
Stir in the roasted potatoes and cauliflower, and stir gently, ensuring the cauliflower doesn’t fall apart.
Add salt and cook for 5–6 minutes, tossing occasionally, until potatoes and cauliflower are tender . Remove from the heat and add the lime juice.
Add more lime juice or salt . Transfer the potato and cauliflower mix to a serving dish.
Sprinkle with the coriander