Aloo Gobi Potatoes and Cauliflower
Serves 4 | Vegan | Gluten Free | Nut Free
Ingredients
4 medium potatoes, cubed
1 medium head of cauliflower, cut into small florets
3 tbsp Cobram Estate Garlic & Ginger Infused Extra Virgin Olive Oil, divided
1 tsp salt, divided
1/2 tsp pepper, divided
1 tsp cumin seeds
1 small onion, finely diced
½ tsp ground turmeric
1 tsp garam masala
1/4 tsp chilli powder
1 tbsp lemon juice
1/4 cup coriander leaves
Method
Step 1: Preheat oven to 200°C. Place potatoes and cauliflower onto a lined baking tray and drizzle with 1 tablespoon of olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to coat, then transfer to the oven to roast for 25-30 minutes, or until golden.
Step 2: Heat the remaining 2 tablespoons of olive oil in a pan. Once hot, add cumin seeds and cook, stirring frequently until golden and fragrant. Next, add the chopped onion, turmeric, garam masala and chilli powder. Cook, stirring regularly, until the onion has softened.
Step 3: Next, add the roasted potatoes and cauliflower and season with remaining salt and pepper. Stir well and cook for another 6-8 minutes. If the onions start sticking to the base of the pan, deglaze with a dash of water. Once cooked, remove from the heat and add the lemon juice and coriander. Divide between plates and garnish with extra coriander.
