Chicken Panang Curry
A creamy, gently spiced chicken Panang curry with peppers and basil, ready for a dependable midweek dinner.
Aloo Gobi
Aloo Gobi is a classic Indian dry curry made with tender potatoes, cauliflower florets and a deeply aromatic onion, garlic and ginger base. Turmeric and cumin give the dish its warm golden colour, while tomatoes add gentle sweetness and balance. As it cooks, the vegetables absorb the spices and soften without becoming mushy, creating a satisfying texture in every bite.
It is simple enough for a weeknight meal, yet flavourful enough to serve alongside a fuller Indian spread. Serve hot with fluffy basmati rice, chapatis or naan, and finish with chopped coriander for freshness. Leftovers also reheat well, making it a practical make-ahead option for busy days.
Method
15m30m45m
- Parboil the potato chunks in salted water for 6 minutes, then drain well.
- Heat the oil in a wide pan over medium heat and soften the onion for 5 minutes.
- Add garlic and ginger, then cook for 1 minute until fragrant.
- Stir in cumin, turmeric, ground coriander, garam masala and chilli powder, then cook for 30 seconds.
- Add chopped tomatoes and cook until they break down into a thick masala base.
- Add potatoes and cauliflower, stirring well so everything is coated with spices.
- Cover and cook on low heat for 15–18 minutes, stirring occasionally, until the vegetables are tender.
- Season with salt and black pepper, then finish with chopped coriander before serving.
Ingredients
- 2 Tomatoes finely chopped
- 1 medium head Cauliflower cut into florets
- 1 tsp Ground coriander
- small handful Coriander chopped
- 1 Onion finely sliced
- 1/2 tsp Chilli Powder optional
- 1 tsp Ground cumin
- 500 g Potatoes peeled and cut into chunks
- 1 tbsp Ginger grated
- Black Pepper, to taste
- Salt, to taste
- 2 tbsp Olive Oil
- 1 tsp Turmeric
- 3 cloves Garlic minced
- 1/2 tsp Garam Masala
Notes
Add a splash of water only if needed to stop sticking; Aloo Gobi should stay fairly dry.
For extra depth, add a squeeze of lemon at the end.
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