Aloo gobi mattar (Jersey Royals, cauliflower and peas)

45 MINUTES | SERVES 4 6 AS A SIDE OR SHARING MAIN

EASY | GF

vegetable oil 6 tbsp

dried red chillies 2

cauliflower 300g, cut into 3cm florets

Jersey Royal potatoes 200g, cut into 2cm cubes

onion 1 medium, coarsely chopped

garlic 3 large cloves, crushed

ginger 3cm piece, peeled and minced or grated

ground turmeric 1/4 tsp

tomatoes 225g tin

caster sugar 1/4 tsp (optional)

frozen peas 150g, defrosted

green chillies 2, broken in half

cumin seeds 1/2 tsp, toasted and crushed

coriander leaves chopped to make 2 tbsp

1 Heat the oil in a deep pan or karai over a medium-high heat and stir-fry the dried chillies for a few seconds until darkened. Remove to a plate and set aside. Fry the cauliflower in batches until just browned at the edges. Do the same with the potatoes, removing both to a plate as you go – leave as much oil in the pan as possible when removing the cauliflower and potatoes.

2 Add the onion to the pan and stir for a few minutes until starting to brown. Add the garlic, ginger and turmeric, stirring to prevent them from sticking. Add the tomatoes, then return the red chillies to the pan. Sprinkle in 3/4 tsp of salt and the sugar, if using, and stir occasionally until the oil starts to rise at the edges. Return the cauliflower and potatoes to the pan, stirring, and adding a couple of tablespoons of water if the masala is sticking. Reduce the heat to medium-low and pour in 350ml of water. Simmer gently until the potatoes are cooked through.

3 When the veg is almost cooked, add the peas and green chillies. When everything is tender, sprinkle with the cumin seeds and coriander to serve.

PER SERVING 6 189 kcals | fat 11.9G saturates 0.9G | carbs 14G | sugars 6.3G fibre 4.4G | protein 4.3G | salt 0.6G