Enthemic’s Aloo Ghobi Masalla

Main: Section 1 onion, break up 1/3 cauliflower (perhaps 1.5 cups worth?), cube (thumb width) 1 large potato – place in frying pan – add water so it half covers the potatoe cubes. Bring to boil then cover and simmer until cauliflower cooked aprox 5 mins. Remove lid and simmer for 5-10 mins or until sauce is ready. You’ll only need to stir this once or twice – stir gently.

Sauce: Blend 1 (sml to med) onion, 2 cloves garlic, 1-2 red chillies (to taste), 2 tbsp peanut oil – heat in sauce pan till light brown (aprox 5 mins). Blend 2-3 (medium) plum tomatoes, bunch of coriander, thumb of ginger – add to pan, simmer 5-10 mins till half of the liquid is gone. Stir in ground seasonings 1tsp each: coriander, paprika, garam masala, salt, tumeric. 2 tsp each: cumin, fenugreek.

Combine sauce and main, add widely sliced portabello mushroom, add squeeze of lime juice. Simmer until enough of the liquid has gone – aprox 5 to 10 minutes.

Makes enough for 2 – 3 servings…

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