Aloo gobi

Serves 4

2 tablespoons oil
1/2 teaspoon black mustard seeds (mine were brown. Are these the same?)
1/2 onion, finely chopped (I used a whole small one)
200g potatoes, cut into 2cm cubes (is it possible to get the exact weight? using my rounding up theory I used 2 potatoes)
1/4 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1.5 teaspoons garam masala
4 tomatoes, chopped
1 large cauliflower, cut into florets
2cm piece of ginger (OK, I used lazy ginger)
1 teaspoon sugar

Heat the oil in a large heavy-based frying pan over low heat. Add the mustard seeds, cover the pan and wait for the seeds to pop. Add the onion and potato and fry until lightly browned.

Add the turmeric, cumin, coriander and garam masala to the pan and cook for a couple of seconds. Add the tomato and stir until the spices are well mixed. Add the cauliflower florets and stir until thoroughly coated. Stir in the ginger, sugar and 125ml water, increase the heat to medium and bring to the boil. Reduce the heat, cover and simmer for 15 minutes, or until the vegetables are tender. Season with salt and pepper.