Aloo Gobi

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1. 1Step 1: Wash the vegetables. Chop the potatoes into cubes about 2cm wide. Cut the cauliflower into large florets.
2. 2Step 2: Fill a large saucepan with water and bring to the boil. Add the potatoes and the cauliflower and simmer for 8 minutes, until parboiled.
3. 3Step 3: Peel and dice the onion and peel and crush the garlic. Peel the ginger with the teaspoon and grate finely.
4. 4Step 4: Add the oil to a large saucepan. Heat the pan on a medium setting and add the onion. Cook for 5 minutes, to allow the onion to soften. Stir regularly with a wooden spoon.
5. 5Step 5: Drain the potatoes and the cauliflower through the colander into the sink. Allow the vegetables to stand for 1–2 minutes so that they dry out a little.
6. 6Step 6: Add the garlic, ginger, ground coriander, cumin, turmeric, chilli powder and mustard seeds to the onions. Stir for 1 minute.
7. 7Step 7: Add the potatoes and cauliflower to the onions. Stir gently to combine all the ingredients.
8. 8Step 8: Slowly add the boiling water, 100ml at a time, to the pan. The water will evaporate quite quickly and you need to keep adding more until you get a thick sauce.
9. 9Step 9: Using your hand, or a lemon squeezer, squeeze the juice from the lemon or lime. Add this to the pan and stir.
10. 10Step 10: Add black pepper to taste (if using). If using the fresh coriander, chop it into small pieces and sprinkle on top before serving.