Aloo Gobi Tahari
A simple dish that is packed with flavour, this vegetarian aloo gobi tahari is an easy one-pot dinner, ideal for busy students.
Introduction
A one-pot rice pilaf, full of vegetable-y goodness and super filling thanks to the potatoes.
Ingredients
| 1½ tbsp | ghee or oil |
| 1 | large red onion, sliced |
| 1 tsp | black mustard seeds |
| 1 tsp | cumin seeds |
| 200g (7oz) | potatoes, cut into 2.5–3cm (1in) chunks |
| 150g (5½oz) | cauliflower florets |
| 2 | garlic cloves, crushed |
| 1 tsp | freshly grated ginger |
| 2 | tomatoes, roughly chopped |
| 2 tsp | curry powder |
| 100g (½ cup plus 1 tbsp) | basmati rice |
| 50g (2oz) | frozen peas, defrosted |
| 300ml (1¼ cups) | boiling water |
| 25g (1oz) | cashew nuts, roughly crushed (optional) |
| salt and black pepper | |
| raita, to serve |
Method
Heat 1 tablespoon of the ghee or oil in a large frying pan over a medium–high heat. Add the onion and a pinch of salt and cook for 10 minutes until golden brown. Add the mustard and cumin seeds and fry until popping.
Remove using a slotted spoon and set aside.
Add the remaining ghee to the pan and fry the potatoes and cauliflower for 5 minutes, or until starting to brown. Stir through the garlic and ginger, then the tomatoes and cook for 1 minute. Add the curry powder, rice and some seasoning and stir to coat. Add the peas, half the cooked onion and the boiling water. Cover and simmer over the lowest heat for 15 minutes, or until the rice and potatoes are cooked and the water has been absorbed. Turn off the heat and leave to steam for 10 minutes
Meanwhile, toast the crushed cashews in a small frying pan. Fluff the rice before serving topped with the reserved onion, crumbled cashews and some raita.
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