Spicy potato and cauliflour curry

This recipe is based on the traditional Indian dish aloo gobi. This version is a dry curry but you can add tomatoes if you prefer a sauce. The ratio of potatoes to cauliflour is approximate, you can vary it if you wish.

Serves 2 as a main dish or 4 as a side dish.

300g potatoes
200g cauliflour
1 onion
1 green chilli
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground turmeric
!/4 tsp chilli powder
1/4 tsp garam masala
vegetable oil for frying

Chop the potatoes and cauliflour into fairly small pieces. Chop the onion and fry in a saucepan for about five minutes. Add the potatoes, chilli, spices and 2 tbsp water, stir to coat the potatoes in the oil and spices, cover and fry gently for about ten minutes until the potatoes begin to soften, stirring occasionally to stop them sticking. Add the cauliflour and 1 tbsp water or some chopped fresh tomatoes, cover and fry until the potatoes and cauliflour are soft.

Serve with rice, bread or with other dishes.