PETER’S ALOO GOBI PIE

“Aloo gobi is a simple cauliflower and potato curry. With this dish, you make the whole curry as usual, then chuck it in the oven. You could perhaps serve it with kasundi and relish.”

Tips:

• Pete says it's trial and error with this one!

• Let the filling cool before you put it in the pie casing

• Make sure the filling doesn’t have too much liquid in it

• Flavours to look for are the nuttiness of cauliflower and the depth of the cumin

• Drink it with a nice glass of red (pinot noir, temperanillo, shiraz)

gobble up Peter's interview here

*

gobble up Peter's interview here *

ingredients

• Oil

• 4-5 sheets of puff or short crust pastry, depending on what you prefer*

• 600 g cauliflower florets, plus the stalks and leaves, chopped

• 450 g potato, peeled and roughly chopped (or sweet potato if you prefer)

• 1 medium onion, finely chopped

• 1⁄2 tsp cumin seeds

• 1 tbsp finely grated or crushed garlic

• 1 tbsp peeled, finely grated root ginger

• 1 medium tomato, finely chopped (or a can of tomatoes, doesn’t really matter!)

• 3–4 hot green chillies, finely chopped (less if you don’t want it so hotttttt)

• 1 1⁄4 tsp salt

• 1 cup chopped spinach or kale

• 1⁄4 tsp turmeric

• 1 tbsp mustard seeds

• 2 tbsp chopped coriander leaves

* puff is my favourite but short crust gives it a bit more of a traditional pie feel

method

1. Preheat oven to 200 Celsius

2. Roast the potatoes and cauliflower stalks (minus the leaves for now).

The cauliflower won’t take as long to roast so do the potatoes first for about half an hour, then add the cauliflower and stems for the last 15-20 minutes. Basically till they’re all cooked and golden.

Now you’ll want to prepare the base of the pie. Most of the time I just do all the pastry together at the end but it can slightly undercook if you’re not careful, so you can precook the base first in your baking dish to get it slightly brown and crispy, and then set it aside.

3. Now for the rest. Grab a reasonably deep frying pan or a saucepan. Pour in the oil and fry the mustard seeds till they start to pop. Add the onion.

4. Sauté for 2 minutes, then add the cumin seeds. Stir for 3-5 minutes, or until the onion is light brown.

5. Spoon in the garlic and ginger. Stir for 2 minutes, adding a splash of hot water if it starts to stick.

6. Add the tomato and cook for 5 minutes, or until completely integrated. Sprinkle in the chillies and salt and stir for 1 minute.

7. Chuck in the kale/spinach, stirring for 1 minute. Spoon in the turmeric and mix well.

8. Add another splash of water if necessary, then tip in the cauliflower stalks and leaves and cook, stirring, for 6 minutes, or until soft. Add a little water if the pan seems to dry out.

9. Now put in cauliflower florets and potato and the chopped coriander, mix gently and cook for a final 2 minutes.

The filling is now done!

10. Put your delicious mixture onto the (optionally pre-baked) base and then add your top pastry. I like to fork the hell out of it and then brush with milk/butter/oil to make it extra crispy. Cook until it’s golden brown on top.

Fucking delicious.

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