Aloo gobi cauliflower and potato

Having given up smoking recently I have become a lot more health conscious, not least of which is the weight I am bound to pick up if I keep substituting smokes for food. Well this was really great, vegetarian, spicy, delicious which we had as a side dish but could easily be a main course. The soft potatoes really did it for me and the cauliflower seemed to absorb so much of the flavour, each little morsel was an adventure. Now that I am back in JHB for good, the place to buy spices in the North of JHB is the Rosebank rooftop market, there is a fantastic spice merchant there with every spice you could possibly want, including curry leaves. (for 4 to 6 as a side dish)

What you need

1 teaspoon cumin seeds
3 large green chilies finely sliced
1/4 teaspoon turmeric
2 teaspoons ground coriander
1 teaspoon garam masala
4 curry leaves
Handful of ripped flatleaf parsley
2 cups cauliflower florets (just break the cauli up into smallish pieces)
2 large potatoes cut in about 3cm cubes
1 teaspoon crushed garlic
1 teaspoon grated fresh ginger
1 tablespoon oil more or less.

The process

Add the oil to a bowl and toss in all of the spices except the chili, curry leaves and cumin seeds.

Mix the spices together and set aside.

Add a little oil to a large pot on a medium high heat and toss in the chili, curry leaves and cumin seeds, stir until the cumin seeds are popping and the curry leaves look as though they are about to shrivel up.

Now add the spice paste and stir furiously for about 20 seconds.

Add the cauliflower and potatoes, stir and then add enough water to almost cover the vegetables, reduce the heat to medium, cover and leave for about 10 minutes to cook.

Add half of the parsley, stir and then cover again to simmer until the potatoes are soft and beautifully yellow.

Serve as a side or a main dish with the remaining parsley scattered over the top.