INDIAN-STYLE ROASTED POTATOES AND CAULIFLOWER (ALOO GOBI)
Preparation time:10 MINCooking time:20 MIN
Preheat the oven to 200°C/Gas 6. Line a baking tray with foil.
Toss the potatoes and cauliflower in 3 tablespoons of oil on the baking tray. Spread evenly and roast until they are browned and slightly crisp (about 30 minutes) tossing halfway through. Allow to cool.
Heat the remaining 2 tablespoons of oil in a frying pan over a medium-high heat. Add the cumin seeds and cook, stirring regularly, until they begin to brown.
Reduce the heat to medium and stir in the turmeric. Add the onion and cook, stirring frequently for 4–6 minutes until translucent. Add the ginge, and chilli powder and cook, stirring regularly, until heated through and well combined. If too dry, add some water.
Stir in the roasted potatoes and cauliflower, and stir gently, ensuring the cauliflower doesn’t fall apart.
Add salt and cook for 5–6 minutes, tossing occasionally, until potatoes and cauliflower are tender . Remove from the heat and add the lime juice.
Add more lime juice or salt . Transfer the potato and cauliflower mix to a serving dish.