Cheap and easy to prepare, this Punjabi curry makes a fabulous vegan main, a go to side dish or part of a greater curry feast. Serve with rice or flatbreads and maybe some yoghurt.
4sprigfresh curry leaves(optional) If you can get hold of fresh curry leaves, use them. But if not, just leave them out.
1tspcumin seeds
½tspfenugreek seeds
½tspnigella seeds (kalonji)
1large onionhalved and finely sliced
400gpotatoesscrubbed and cut into bite size cubes (main crop are best, but it's ok to use whatever potatoes you happen to have)
1medium to large cauliflowerdivided into small florets and stem cut into small chunks
4clovesgarlicfinely chopped or grated
1-2chilliesfinely chopped (the number will depend on what type of chilli you use and how hot you want your curry. Remove seeds for a milder heat, but keep them in if you like it hot.)
1thumb size knob root gingergrated
400gfresh tomatoeschopped (fresh are good in season, but otherwise tinned are fine)
1tspsea salt
2tspground coriander
½tspcurry powder
1tspground turmeric
1tspgaram masala
8sprigscoriander leaves (cilantro)chopped - for scattering over the top
½lemon(optional)
Instructions
Heat the oil in a large pan over a moderate heat. Add the curry leaves and seeds and stir-fry for a minute or until everything is fragrant, the seeds are popping and the curry leaves are translucent.
Add the onions and continue to fry for five minutes or until the onions are soft, but not brown.
Add the potatoes and fry for another five minutes. Stir in the cauliflower, garlic, chillies and ginger. Add a splash of water and put the lid on the pan. Turn down the heat slightly and allow the veg to cook for ten minutes or until the potatoes are almost soft.
Add the tomatoes, salt and remaining spices. Bring to a simmer and cook for a further five to ten minutes. The potatoes should be soft and the cauliflower tender, but not mushy.
Test for flavour and seasoning. Take off the heat and squeeze in the juice from the lemon half, if needed.
Serve as a main or side with a generous amount of coriander leaves scattered over the top. Rice or flatbreads are the perfect accompaniment, as is yoghurt if this is a main dish.
Notes
Serves 4 as a main and 8 as a side.Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.