Friendsgiving Ideas - Filfil Aloo Gobi with Purple Fingerling Potatoes
Fill a large saucepan with water and bring to the boil. Add the potatoes and the cauliflower and simmer for 8 minutes, until parboiled. They should not be too soft or they will crumble in the frying pan later on. Add the oil to a large saucepan. Heat the pan on medium heat and add the onion. Cook for 5 minutes, to allow the onion to soften, stirring regularly. Drain the potatoes and the cauliflower through a colander into the sink. Allow the vegetables to stand for 1–2 minutes so that they dry out a little. Add the Filfil No.6, ginger, ground coriander, cumin, turmeric, and mustard seeds to the onions. Stir for 1 minute. Add the potatoes and cauliflower to the onions. Stir gently to combine all the ingredients. Slowly add the boiling water, 1/4 cup at a time, to the pan. The water will evaporate quite quickly and you need to keep adding more until you get a thick sauce. Add the lemon or lime to the pan and stir. Add salt and black pepper to taste. If using the fresh coriander, sprinkle on top before serving. Drizzle Filfil No.7 Garlic Hot Sauce on top, to taste
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