Aloo Gobi

A dry-style vegetarian dish of potatoes and cauliflower pan-tossed with turmeric, cumin, and garam masala.

Ingredients

• 700g basmati rice
• 1 cup roti
• 2 tsp curry leaves
• 1 tsp mustard seeds
• 3 tbsp ghee
• 200g ripe tomatoes
• a handful of fresh mint, chopped
• lemon wedges, for serving
• 1 cup water
• 1 tsp red chili powder

Instructions

1. 1

   Pat the large prawns dry, season generously with salt, pepper, and garam masala, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat ghee in a wide pan or heavy pot over medium-high heat and sear the large prawns until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the crushed green cardamom pods and grated fresh ginger over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the red chili powder and cauliflower florets, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the large prawns to the pan, pour in the chicken stock, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the large prawns is tender and cooked through, roughly 30 mins.

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