How to make… Aloo gobi (curried potato and cauliflower)

I recently watched Bend it Like Beckham the musical, and it instantly made me want to go home and make aloo gobi, the dish that is the unsung hero of the story.  I learned how to make aloo gobi whilst at university, and anybody that’s watched Bend it Like Beckham – the movie or musical – will know that it’s an Indian dish that every Punjabi girl ought to know how to cook.

Now I’m not Punjabi, but I can totally appreciate the allure of cauliflower and potato in a spicy curry sauce. I’m something of a veggie fiend (if you’ve not noticed that, check out my Instagram feed, it’s littered with veggie dishes).

But whilst the movie made it look like a fabled, aspirational dish, the recipe is actually surprisingly easy. So here’s my homage to Bend it Like Beckham, with my very own aloo gobi:

1 medium-large onion, sliced finely

1 medium sized cauliflower, chopped into small florets

3 medium sized potatoes, cut into 1 inch cubes

2-3 tomatoes, quartered

½ tsp chilli powder

1 tsp garam masala

1 tsp curry powder

1 tsp turmeric powder

1 tsp coriander powder

1/2 tsp cumin powder

1 tsp salt

Add the onions into a pan of hot oil and allow to brown slightly.

Add in the all the spices and salt.

Throw in the potatoes and allow to cook for about ten minutes (potatoes take longer to cook so need a head start). Cover and cook

Add a little water if needed.

Toss in the cauliflower and stir so they’re covered in the spices and onions.

Allow to slow cook, adding a little water just to prevent sticking.

Once cauliflower and potato is cooked, turn off the heat.

Serve with chappatis.