Ingredients

• 350g/12oz basmati rice
• 2 tbsp sunflower oil
• 1 large onion
• thinly sliced
• 2 tsp cumin seeds
• 1 bay leaf
• 1 cinnamon stick
• 3 green cardamom pods
• 2 tbsp sunflower oil
• 25g/1oz butter (or alternative)
• 2 tsp cumin seeds
• 2 tsp ground turmeric
• 4cm/1½in fresh root ginger
• finely grated
• 2 onions
• roughly chopped
• 2 tsp freshly chopped green bird’s-eye chillies (or to taste)
• 3 tbsp dried fenugreek leaves (methi)
• 1 cauliflower
• broken into florets
• leaves chopped
• 2 large potatoes
• cut into 2cm/¾in cubes
• 2 tsp garam masala
• salt and freshly ground black pepper
• handful fresh coriander
• to garnish

Directions

• To make the jeera rice
• wash and soak the rice while you prepare the spices. Place the oil in a large saucepan over a medium heat. Add the onion
• cumin
• bay
• cinnamon and cardamom pods and gently fry for a few minutes. Drain and add the rice
• then pour over 800ml/1 pint 8fl oz water. Bring to the boil
• cover
• reduce the heat and simmer for 15–20 minutes.
• Meanwhile
• to make the aloo gobi
• heat the oil and butter in a large heavy-based saucepan over a medium heat. Add the cumin
• turmeric
• ginger
• onions
• chillies and fenugreek and fry for a few minutes. Add the cauliflower florets and leaves
• stir to coat in the spices and cook for a few minutes. Add the potatoes
• stir again
• cover and steam for 10–15 minutes
• or until the vegetables are tender. Sprinkle over the garam masala and season to taste. Garnish with coriander before serving with the rice.