Purple Aloo Gobi With Tamarind And Dates

1. 1

   Bake the potato(es) in the oven. Allow to cool and peel off the skin. Baking them whole helps preserve the flavour and colour.

2. 2

   Heat the ghee or oil in a frying pan or wok which can be covered with a lid. Add the chopped onion and fry over a medium-low heat until golden but not caramelised

3. 3

   Stir in the garlic and ginger and cook for a few more minutes. Add the cumin and kalonji seeds and then the turmeric.

4. 4

   Add the cauliflower florets and turn them in the pan until they take on a yellow colour.

5. 5

   Add the tamarind paste and the dates and stir to combine. Add 3 - 4 tbsp of water and cover the pan.

6. 6

   Keep the heat medium low and cook until the cauliflower is just tender.Stir occasionally to prevent sticking and adding a little more water if required. Taste the sauce and add salt as required.

7. 7

   Add the tomatoes cut in halves or quarters and the chilli, chopped or cut into slivers. Cook until the tomatoes have softened slightly.

8. 8

   Cut the potato into pieces approximately the size of the cauliflower florets and add to the pan to heat through.

* Per serving · 4 servings · Values may vary.

No additional tips available.