Aloo gobi tahari

Aloo gobi tahari

By
From
Posh Rice
Serves
2
Prep
50 mins

A one-pot fragrant rice pilaf. If you’re adding rosewater, make sure it’s the delicate Middle-Eastern stuff and not the highly concentrated variety used for baking.

Ingredients

Quantity Ingredient
1 1/2 tablespoons ghee or oil
1 large red onion, sliced
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
200g potatoes, cut into 2.5 cm chunks
150g cauliflower florets
2 garlic cloves, crushed
1 teaspoon freshly grated ginger
2 tomatoes, roughly chopped
2 teaspoons curry powder
100g basmati rice, plus 1 tablespoon
50g frozen peas, defrosted
3/4 teaspoon rosewater (optional)
300ml boiling water
25g cashew nuts, roughly crushed
salt
freshly ground black pepper
raita, to serve
tzatziki, to serve

Method

  1. Heat 1 tbsp of the ghee 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.
  2. 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, the rosewater (if using) 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
  3. 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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