Tiscali Lifestyle Food and Drink

The GT Road criss-crosses the northern Indian plains on its way to Calcutta, throughout its length on either side there are food shacks, locally known as "dhabbas". These transport cafes have a restricted menu, which always includes aloo gobhi - a staple diet of Punjabi truck drivers, but don't let that put you off!

Serves six.

Ingredients

1 large cauliflower
4 medium to large potatoes
2 in ginger
6-8 cloves garlic
3 tbsp turmeric
1 tbsp cumin seeds (jeera)
1 tbsp coriander seeds (dhania)
2 tbsp garam masala
3 green chillies
5 tbsp cooking oil
Salt

Method

Peel and cut the potatoes into medium-sized pieces and set aside. Cut the cauliflower into small to medium-sized pieces and set aside in a pan full of water. Peel and chop the ginger and garlic.

In a pestle and mortar pound the cumin and coriander to a coarse powder and set aside. If you don't have a pestle and mortar, use a heavy rolling pin and a chopping board. Alternatively, blend for a few seconds in a food processor.

Pour some oil into a large saucepan or wok. Add the ginger and fry for 30 seconds. Add the turmeric, cumin and coriander and stir for 30 seconds. Add the potatoes and fry for three minutes, stirring constantly.

Add half a cup of water, salt and chillies. When there is very little water left, add the cauliflower, piece by piece. Stir for three minutes, making sure that all the cauliflower has turned yellow from the turmeric. Lower the heat. Cover the pan with a tight lid and leave to cook for seven to ten minutes. Stir and check regularly.

When both potatoes and cauliflower are cooked the dish is ready. Transfer to a serving dish and sprinkle with garam masala.

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