Homemade rather than takeaway, this dry, potato and cauliflower curry is a revelation. Originally from the Punjab, it is now popular across India and Pakistan.
Serves 2 (or 4 as a side)
3 medium potatoes
1 medium cauliflower
4–5 tbsp vegetable or rapeseed oil
1⁄2 tsp block mustard seeds
About 12 fenugreek seeds
1⁄2 tsp cumin seeds
1 tsp ground coriander
1⁄2 tsp each of ground turmeric and ground cumin
1–2 dried red chillies, finely chopped
1 fresh green chilli, finely chopped
1 onion, peeled and finely chopped
4 tbsp frozen peas (optional)
Finely chopped fresh red chilli
2 tbsp chopped fresh coriander
Shavings of fresh coconut
1 Boil the potatoes in their skins until just tender when pierced with a skewer. Drain, leave to cool completely and then peel and cut into chunks.
2 Blanch the cauliflower in a pan of boiling water for 2 mins. Drain, cool and divide into small florets.
3 Heat the oil in a large shallow pan, add the mustard seeds and fry until they begin to pop. Add the fenugreek seeds, cumin seeds and ground spices, along with the chillies and onion. Stir well and fry over a low heat until the onion is soft and golden brown – approx 10 mins.
4 Add the cauliflower, cover the pan and cook for 5 mins or until almost tender. Add the peas (if using) and potato chunks, season with salt and re-cover the pan. Cook for l0 mins or until the potatoes are heated through.
5 Serve garnished with chopped red chilli and coriander leaves, plus shavings of fresh coconut.