Ingredients
Aloo Gobi Hash
- 2 medium potatoes, cut into
- 4–6 pieces
- 1 small cauliflower, trimmed
- 1 medium white onion, sliced
- Vegetable oil
- ¼ tsp ground turmeric
- ½ tsp cumin seeds
- ¼ tsp ground coriander
- ¼ tsp chilli powder
- ½ tsp black mustard seeds
- ½ tsp fennel seeds
- 1 garlic clove, minced
- Small knob of fresh ginger, julienned
- 1 fresh chilli, finely chopped
- 1 lemon, for squeezing
- Salt
To serve
- ¼ bunch of fresh coriander
- (cilantro), to serve
- 2 free-range eggs, poached or fried
- Fresh green chutney
Green chutney
- 2 thumb-sized pieces of fresh ginger, peeled
- 2 fat garlic cloves
- 1 small bunch of mint leaves
- ½ small bunch of coriander (cilantro)
- ½ tsp salt
- 4 green finger chillies
- 1 heaped tsp amchoor (dried mango powder)
- 2 tbsp water
- 5 tbsp rice wine vinegar
Method
- Preheat the oven to 180°C fan/200°C/400°F/gas mark 6.
- Par-boil the potatoes and drain (or use cooked leftovers if you have any). Break down the cauliflower, retaining the tender inner leaves.
- Roughly chop these and pop onto a large baking tray. Break the cauliflower head into florets, roughly chop the stalk into small dice and add to the baking tray, along with the sliced onion. Generously drizzle with vegetable oil and sprinkle with your spices. Add the garlic, ginger and chilli. Mix well in the baking tray.
- Roast for about 30 minutes – you want the cauliflower to colour and burnish slightly, which will add flavour. Squeeze over the lemon.
- Serve with some fresh coriander and a fried egg for an easy lunch or supper – should you have some, a little green chutney tastes amazing too!
Green Chutney
- Pop everything into a blender and blitz. Taste and feel free to add a little more salt or chilli.
Ingredients
Aloo Gobi Hash
- 2 medium potatoes, cut into
- 4–6 pieces
- 1 small cauliflower, trimmed
- 1 medium white onion, sliced
- Vegetable oil
- ¼ tsp ground turmeric
- ½ tsp cumin seeds
- ¼ tsp ground coriander
- ¼ tsp chilli powder
- ½ tsp black mustard seeds
- ½ tsp fennel seeds
- 1 garlic clove, minced
- Small knob of fresh ginger, julienned
- 1 fresh chilli, finely chopped
- 1 lemon, for squeezing
- Salt
To serve
- ¼ bunch of fresh coriander
- (cilantro), to serve
- 2 free-range eggs, poached or fried
- Fresh green chutney
Green chutney
- 2 thumb-sized pieces of fresh ginger, peeled
- 2 fat garlic cloves
- 1 small bunch of mint leaves
- ½ small bunch of coriander (cilantro)
- ½ tsp salt
- 4 green finger chillies
- 1 heaped tsp amchoor (dried mango powder)
- 2 tbsp water
- 5 tbsp rice wine vinegar
Method
- Preheat the oven to 180°C fan/200°C/400°F/gas mark 6.
- Par-boil the potatoes and drain (or use cooked leftovers if you have any). Break down the cauliflower, retaining the tender inner leaves.
- Roughly chop these and pop onto a large baking tray. Break the cauliflower head into florets, roughly chop the stalk into small dice and add to the baking tray, along with the sliced onion. Generously drizzle with vegetable oil and sprinkle with your spices. Add the garlic, ginger and chilli. Mix well in the baking tray.
- Roast for about 30 minutes – you want the cauliflower to colour and burnish slightly, which will add flavour. Squeeze over the lemon.
- Serve with some fresh coriander and a fried egg for an easy lunch or supper – should you have some, a little green chutney tastes amazing too!
Green Chutney
- Pop everything into a blender and blitz. Taste and feel free to add a little more salt or chilli.
