Main Indian

Warming cauliflower, potato and spinach braise

Name: Warming cauliflower, potato and spinach braise
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Cuisine: /indian
Ingredients: 1kg chat potatoes; 1/3 head cauliflower, cut into florets; 1/4 cup (60ml) sunflower oil; 1 onion, thinly sliced; 1 tbs grated ginger; 4 garlic cloves, finely chopped; 1 tsp brown mustard seeds; 1 tsp cumin seeds; 1/2 tsp ground turmeric; 4 ripe tomatoes, roughly chopped; 200g baby spinach leaves

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Warming cauliflower, potato and spinach braise

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by Matt Wilkinson

Chef and author

Oct 02, 2015

This is an Indian-inspired dish combining classic aloo gobi (a dry dish with potato and cauliflower) and saag aloo (a leaf-based dish often made from spinach). It’s simple to make and tastes great served with a side of yoghurt, pickles and Indian-style bread.

1kg chat potatoes
1/3 head cauliflower, cut into florets
1/4 cup (60ml) sunflower oil
1 onion, thinly sliced
1 tbs grated ginger
4 garlic cloves, finely chopped
1 tsp brown mustard seeds
1 tsp cumin seeds
1/2 tsp ground turmeric
4 ripe tomatoes, roughly chopped
200g baby spinach leaves

Method

1.

Place the potato in a saucepan of cold salted water over high heat. Bring to the boil, then reduce heat to medium and cook for 10 minutes or until tender. Drain, cool slightly, then halve. Set aside.
2.

Place the cauliflower in a bowl and scatter over 1 tsp salt flakes. Set aside for 10 minutes to soften. Rinse under cold water, drain and set aside.
3.

Heat the oil in a large saucepan over medium-low heat. Add onion, ginger and garlic, and cook, stirring, for 6 minutes or until softened, but not coloured. Add the spices and cook for 5 minutes or until flavours have infused. Increase heat to medium-high and add tomato. Cook, stirring, for 5 minutes or until tomatoes are softened. Add cauliflower, potato and 1 cup (250ml) water. Bring to the boil, then reduce heat to medium-low. Cover and cook for a further 15 minutes or until the potato and cauliflower are cooked through, adding the spinach for the final 5 minutes of cooking time. Season.
4.

Divide among bowls to serve.