Aloo Gobi

This is a classic Punjabi vegan dish made with potatoes (aloo) and cauliflower (gobi) cooked in a flavoursome onion and tomato gravy. I usually use canned diced tomatoes but fresh ripe tomatoes also work well.

Aloo Gobi featured in the movie, Bend It Like Beckham, which was directed by Gurinder Chadha. This is based on her recipe, adapted for the Thermomix.

½ bunch of fresh coriander
450-475g (2-3) potatoes, cut into bite-sized pieces
½ cauliflower, separated into florets
2 cloves garlic, peeled
1 thumb-size knob of ginger, peeled and roughly chopped
2-3 small green chillies
1 large onion, peeled and quartered
1 frozen vegetable stock cube (see recipe for PP Veggie Stock in Back to Basics)
20g EVOO or oil of choice
1 teaspoon cumin seeds
2 teaspoons ground turmeric
1 teaspoon paprika
1 teaspoon salt
400g can diced tomatoes
100g water
1 teaspoon garam masala (see recipe in Spice Blends)

Wash coriander, separate the leaves from the stalks and set aside leaves. (HINT: Save and freeze roots to make Thai curry pastes. See recipes in Spice Blends.)

Place potatoes in Varoma dish and cauliflower in Varoma tray. Rinse and set aside.

Set TM on 10 sec/speed 7 and drop coriander stalks, garlic, ginger and chillies onto spinning blades through hole in lid. Scrape down sides and add onion and stock cube. Chop 5 sec/speed 5 and scrape down sides.

Add oil, cumin seeds, turmeric, paprika and salt. Cook 3 min/120°C/speed 1. Add tomatoes and water. Place Varoma dish (with potatoes) and Varoma tray (with cauliflower pieces) in place and cover with Varoma lid. Cook 25 min/Varoma/speed 2.

Transfer vegetables to TM bowl, add garam masala and cook 3 min/100°C/REVERSE speed 1. Serve sprinkled with reserved coriander leaves.