Aloo Gobi, Hairy Bikers

Updated at: Sat, 10 Feb 2024 19:22:46 GMT

Step 1

Heat the oil in a large lidded sauté pan, then add the cumin and nigella seeds. When the seeds start to pop, add the cauliflower and fry briefly until it has taken on a little colour, then remove it and set aside.

Step 2

Add the onion and cook over a medium heat until it has softened, but don’t allow it to brown. Add the garlic, ginger and curry powder and stir for a few minutes until the mixture has a paste-like consistency, then add the potatoes and stir to coat.

Step 3

Fry for a few minutes, then add the tomatoes and a splash of water. Season with salt and pepper. Cover and simmer for 5 minutes, then put the cauliflower back in the pan. Turn the cauliflower over so it becomes completely coated in the sauce, then if it’s looking dry, add another splash of water. Cover the pan and cook until the potatoes and cauliflower are tender, checking regularly and adding a splash more water if necessary.

Step 4

Stir in the peas, then put handfuls of spinach on top and push them down into the sauce to wilt. Serve with plenty of chopped coriander and chillies and some wedges of lemon for squeezing.

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