2 tbsp ghee or vegetable oil
1 onion, finely chopped
4cm/1½in piece fresh ginger, grated
1 tsp mustard seeds
½ tsp ground turmeric
½ tsp ground fenugreek
2 green chillies, left whole
½ tsp chilli powder
½ tsp salt
3 potatoes, peeled and cut into cubes
250g/9oz tomatoes, chopped
½ small cauliflower
1 tsp lemon juice
½ tsp sugar
2 tbsp water
4 naan breads, to serve
Heat the ghee or vegetable oil in a saucepan over a medium heat. When hot, add the onions and fry for 2-3 minutes, or until softened.
Add the ginger, mustard seeds, curry leaves, ground turmeric, ground fenugreek, whole green chillies, chilli powder and salt. (Caution: when heated, the mustard seeds will start to pop.) Stir the mixture well and cook for two minutes, or until the seeds start to pop and the spices smell fragrant.
Add the potatoes and stir well, then add the tomatoes, cauliflower, lemon juice, sugar and water and bring the mixture to the boil. Reduce the heat and simmer the mixture for 25-30 minutes, or until the potatoes have cooked through and the mixture has thickened.
To serve, spoon onto four serving plates and serve one naan bread alongside each.
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