Aloo Gobi

Ingredients

• 3 large potatoes (about 900g), peeled and cut into large chunks
• A thumb sized chunk of root ginger, peeled and finely chopped
• 3 cloves garlic, peeled and crushed
• 1/2 a head of cauliflower, broken into florets
• 1 red pepper, deseeded and roughly chopped
• 1 large onion, diced
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 2 tsp turmeric
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp garam masala
• 1 tsp chilli powder
• large handful chopped coriander
• Frylight

Method

1. Boil the potato chunks in a large pan of salted water for 10 minutes, add the cauliflower and cook for a further 5 minutes, then drain, and let steam for a few minutes to dry. Spray generously with frylight.
2. Heat a good non-stick frying pan, add Frylight, and toss in the potatoes and cauliflower. Fry them for 10 minutes until the potatoes are lightly golden brown on the outside.
3. add the onion, and fry for another 5 minutes, until the onion has softened. Add the garlic, ginger and pepper and stir fry for 2 more minutes.
4. Throw in all of the spices, and stir fry for another few minutes, being careful not to burn.
5. Check that the potatoes are cooked through, stir through the coriander and serve.