Nigella Lawson Aloo Gobi Food

PANCHPHORAN ALOO (POTATOES IN WHOLE SPICES)

Steps:

• Slice the potatoes into ½-1cm / ¼-½ inch rounds and then dice these further into small evenly sized cubes. Using a wok or non stick frying pan, take the minimum amount of oil needed to cover the base of the pan and fry the cubed potatoes over a high heat for a couple of minutes. And then turn the heat down to medium and cover. (Use foil if your pan doesn't have a lid.) Once the potatoes are beginning to soften, about 10 minutes, add the turmeric, chilli and some salt, closely followed by the whole spices. Give the pan a good stir and then cover again and cook for about another 10 minutes; when the potatoes are nearly ready take the lid off and give a final blast of heat to enable any excess liquid to evaporate. Tip into a bowl, and scatter over the coriander.

ALOO GOBI

Steps:

• Mix the Ginger-Garlic Paste, coriander, turmeric, and 1/2 cup water in a small bowl. This is a simple wet masala (spice mix). Set aside.
• In a large pot, warm the oil over medium-high heat until shimmering but not smoking. Add the serrano pepper, wait 30 seconds, and then add the cumin seeds and wait until they're done spluttering.
• Add the wet masala (careful, it will also splutter). Cook until the paste thickens, deepens in color slightly, and oil oozes out of the perimeter of the masala, about 2 minutes.
• Add the cauliflower and potatoes, stirring to coat the vegetables with the masala. Season with salt and add 1/2 cup water. Cover and cook over medium heat 10 to 15 minutes. Then, remove the lid, stir, and cook until the cauliflower and potatoes are cooked through, about 5 minutes. Garnish with cilantro and serve.
• Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
• Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.

ALOO GOBI

Steps:

• Heat vegetable oil in a large saucepan.
• Add the chopped onion and one teaspoon of cumin seeds to the oil.
• Stir together and cook until onions become creamy, golden, and translucent.
• Add chopped coriander stalks, two teaspoons of turmeric, and one teaspoon of salt.
• Add chopped chillis (according to taste) Stir tomatoes into onion mixture.
• Add ginger and garlic; mix thoroughly.
• Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that the mixture doesn't stick to the saucepan).
• Ensure that the potatoes and cauliflower are coated with the curry sauce.
• Cover and allow to simmer for twenty minutes (or until potatoes are cooked).
• Add two teaspoons of Garam Masala and stir.
• Sprinkle chopped coriander leaves on top of the curry.
• Turn off the heat, cover, and leave for as long as possible before serving.

NIGELLA LAWSON ALOO GOBI

Steps:

• Cook the potatoes whole (in salted water, you can also blanch the cauliflower in the hot potato water for 3 minutes) and leave them to go cold, then dice into 3-4cm cubes.
• Heat the oil in a large pan and cook the cumin and mustard seeds until they begin to pop. Add the cauliflower and spring onions and cook on medium to high heat until the cauliflower takes a deep colour in places. Add 125 ml water, cover the pan and cook for about 10 minutes.
• Take off the lid and add the other spices, lemon juice, diced cooked potatoes, salt and pepper to taste. Stir carefully to incorporate everything, and cook for another 5-7 min until the cauliflower is tender and the potatoes are heated through.

SPICED SALMON WITH TRAYBAKED SAG ALOO

Steps:

• Heat oven to 200C/180C fan/gas 6. Cook the potatoes in a large pan of boiling salted water for 6 mins. Drain in a colander and leave to steam dry for a few mins. Toss the potatoes in a roasting tin with 1 tbsp oil, the turmeric, ground cumin and chilli flakes and plenty of seasoning. Roast for 20 mins, tossing halfway through. Boil the kettle.
• Put the spinach in a colander and pour over boiling water until wilted. Use the back of a wooden spoon to squeeze out most of the water. Rub the salmon generously with the spice paste and drizzle with oil. Stir the spinach through the potatoes and top with the salmon, skin-side down. Increase the heat to 220C/200C fan/gas 7. Return to the oven for 20-25 mins or until the salmon is just cooked. Remove the salmon to stir the cream into the potatoes, then replace the salmon and serve with lemon wedges for squeezing over.