Aloo gobi and jeera rice

1. 1

   To make the jeera rice, wash and soak the rice while you prepare the spices.

2. 2

   Place the oil in a large saucepan over a medium heat. Add the onion, cumin seeds, bay leaf, cinnamon, and cardamom pods, and gently fry for a few minutes.

   3 min

3. 3

   Drain and add the rice, then pour over 800ml water. Bring to the boil, cover, reduce the heat and simmer for 15-20 minutes.

   18 min

4. 4

   Meanwhile, to make the aloo gobi, heat the oil and butter in a large heavy-based saucepan over a medium heat. Add the cumin, turmeric, ginger, onions, chillies, and fenugreek, and fry for a few minutes.

   3 min

5. 5

   Add the cauliflower florets and leaves, stir to coat in the spices and cook for a few minutes. Add the potatoes, stir again, cover and steam for 10-15 minutes, or until the vegetables are tender.

   15 min

6. 6

   Sprinkle over the garam masala and season to taste. Garnish with fresh coriander before serving with the rice.

1 serving ≈ 400 g

Nutrition values are estimates. - means data is unavailable.