Aloo Saag Gobi Curry (Vegetarian)

Not being able to decide last night on whether I fancied Aloo Gobi (an Indian potato and cauliflower bhaji) or a Saag Aloo (an Indian spinach and potato bhaji) - I decided to make them both together. And came up with this recipe for Aloo Saag Gobi Curry

This is great as a side dish or as a main dish served with my easy flatbreads (recipe on the blog), and a nice tomato, onion and coriander salsa. Its down now as one of my favourite vegetarian recipes.

Ingredients:

1/2 head cauliflower, broken into smallish florets
250g spinach
1 tbsp. oil
1 onion, chopped finely
1-2 green chillies, chopped
2 cloves garlic, chopped
1 inch piece ginger, chopped
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. turmeric
1/2 tsp. fenugreek
1/4 tsp. black pepper
1/4 tsp. cinnamon
2 potatoes, peeled and chopped into 2cm pieces
3 large tomatoes, chopped
50ml water
juice of 1/2 lemon
1 tsp. garum masala

Put the cauliflower pieces on a baking sheet, drizzle on a little oil and bake in the oven for 15 minutes at 180 C. Remove and set to one side. Wilt the spinach in a pan OR in a colander under a hot tap. Drain and leave to one side.

In a pan, fry the onion in the oil until softened. Add the garlic, chillies and ginger and cook for a further 5 minutes. Add the powdered spices apart from the garum masala and stir well. After a couple of minutes add the potatoes, tomatoes and wilted spinach along with 50ml water. Stir well and leave to simmer on a low heat for 15-20 minutes uncovered and stirring occasionally, until the potatoes are tender and the sauce thickened.

Add the roasted cauliflower, lemon juice and the garum masala and cook for 2 more minutes. Now you can serve hot with flatbreads and a tomato, coriander and onion salsa. Perfect!