Aloo ghobi

Aloo ghobi

Syns per serving FREE

Serves 4

4 medium potatoes, peeled and cut into small chunks

1 cauliflower, broken into florets

frylight

1 tbsp black mustard seeds

1 tsp ground cumin

1 tsp fennel seeds

8-10 curry leaves (fresh ones if possible)

2 red chillies, deseeded and finely sliced

1 tsp turmeric

200 g frozen peas

2 tbsp roughly chopped fresh coriander

Boil the potatoes for 5-6 min, then drain and leave in the pan to steam-dry. Meanwhile, boil the cauliflower for 3-4 min, drain and leave in the pan to steam-dry.

Spray a large frying pan with frylight and place over a medium-high heat. Add the mustard seeds, cumin, fennel seeds, curry leaves, most of the chillis and the turmeric and stir-fry for a few seconds until fragrant. Add the boiled potatoes and enough cold water to cover. Reduce the heat, cover and simmer for 6-8 min, or until the potatoes are tender.

Stir in the peas and cauliflower and cook gently until the liquid has reduced and thickened slightly. Stir in the coriander, then top with the reserved chillies to serve.