Aloo Gobi

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1. 1Step 1: Cut the cauliflower into florets, wash and drain it.
2. 2Step 2: Make sure the cauliflower is thoroughly dry before cooking.
3. 3Step 3: Heat the oil in a karahi (a deep cooking pot similar to a wok) and add the mustard seeds.
4. 4Step 4: Once sizzling, add the cumin seeds.
5. 5Step 5: Add the onions and garlic and fry until soft and lightly browned.
6. 6Step 6: When browned, reduce the heat a little and add the tomatoes, ginger, salt, turmeric, chili and dried fenugreek leaves.
7. 7Step 7: Continue to cook so the onions and tomatoes melt together to create a thick, aromatic masala paste.
8. 8Step 8: Add the potatoes and stir to coat with the sauce.
9. 9Step 9: Reduce the heat, cover the pan with the lid and leave to cook for 10 minutes, stirring occasionally.
10. 10Step 10: Add the cauliflower and stir into the sauce to coat.
11. 11Step 11: Replace the lid and leave to cook for a further 25-30 minutes until cooked.
12. 12Step 12: Turn the vegetables occasionally but do not stir too vigorously as you don't want the cauliflower or potato to turn mushy.
13. 13Step 13: Once cooked, sprinkle with garam masala and fresh coriander before serving.