This has been one of my all-time favourites since childhood – spicy aloo-gobhi, the traditional Punjabi potato and cauliflower curry!
The problem is we hardly ever get high-quality cauliflower here in Bahrain so when we do, like this time, I try and pull all stops and mage it work!
Chop a medium cauliflower and a large potato into small pieces. Also add a finely-chopped large tomato, a medium onion and fry in a couple of tablespoons oil. Of course, throw in salt, red chilli powder, some turmeric and garam masala. I also put in a few whole red chillies – the really hot and tiny ones!
The whole thing has to be fried on medium heat for 10 to 15 minutes until the oil separates.
Serve hot with a generous sprinkling of finely-chopped coriander leaves.