Aloo gobi

1. 1

   Wash the potatoes under cold water. Place in a large bowl, cover with cold water and set aside.

2. 2

   Heat the oil in a medium-large lidded saucepan. Fry the onion, cumin seeds, star anise and salt for around 8-10 minutes over a low heat, stirring frequently until the onions are translucent and soft.

3. 3

   Add the garlic, ginger and chilli and fry for a few minutes. Stir in the garam masala and turmeric. If the pan is too dry, add a splash of water so the spices do not stick to the pan and burn. Allow the spices to fry for 1-2 minutes, then add the chopped coriander stalks and butter. Check the seasoning and add salt as required (it should be quite salty as there are a lot of vegetables to season). Add more chilli if desired.

4. 4

   Drain the potatoes thoroughly and add to the pan, along with a splash of water to help the potatoes steam. Increase the heat, bring to a simmer and cover with a lid. Allow the potatoes to steam for about 10-12 minutes.

5. 5

   Add another splash of water and the cauliflower florets. Stir well to ensure the cauliflower is coated in the sauce. The potatoes should be half cooked at this point.

6. 6

   Increase the temperature and bring the mixture to the boil. Reduce the heat to a simmer, cover with a lid and allow to steam for 8-10 minutes, or until the potatoes are tender and the cauliflower is a little al dente.

7. 7

   Remove the star anise and garnish with the coriander leaves just before serving.

1 serving ≈ 263 g

Nutrition values are estimates. - means data is unavailable.