Aloo Gobi (potato and cauliflower curry)

Preparation

1. Parboil the potato cubes in boiling water for 5 to 7 minutes and drain well.
2. Heat the oil in a large, wide pan or wok, add the cumin seeds and fry for 1 to 2 minutes until fragrant.
3. Fry the ginger and garlic for about 30 seconds, then add the onions and sweat until translucent.
4. Add the tomatoes and cook for 2 minutes until soft. Stir in the turmeric, coriander, ground cumin and chilli powder and simmer, covered, for 2 to 3 minutes.
5. Fold in the cauliflower and the parboiled potatoes, sprinkle over 2 to 3 tbsp water, cover and cook over medium heat for about 15 minutes. Stir occasionally; the cauliflower should be tender but still slightly firm.
6. Add the salt and cook for another 5 minutes until the potatoes are soft. Stir in the garam masala.
7. Sprinkle with coriander, drizzle with lemon juice if you like, and serve with rice or flatbread.

Drink with it

• White wine · excellent match

  Riesling Kabinett, off-dry, low alcohol

  A little residual sugar and fresh acidity cushion the spices, and the low alcohol does not fan the heat of the chilli.

  Which wine pairs with food? A simple approach to choosing ↗

• White wine · good match

  Gewürztraminer, medium-dry, well chilled

  Rose and ginger notes in the wine mirror the ginger, cumin and coriander; the residual sugar pads the spice.

• Pale lager · good match

  Pale lager, ice cold

  Bubbles and cold refresh between the spicy bites, and the slim malt keeps turmeric and cumin in front.

  Pils or Helles: What's the Difference? ↗

• IPA · good match

  Mildly hopped pale ale, well chilled

  Citrus notes from the hops pick up the coriander and lemon; with heat this mild, the bitterness is no bother.

  What Is an IPA? Hop Aroma with Many Faces ↗

• Rosé · good match

  Dry, fruity rosé with low alcohol

  Fresh red fruit and acidity keep the mild vegetable curry light.