VIVEK SINGH

THE CINNAMON COLLECTION LONDON

Executive Chef & CEO of five restaurants and author of six cookbooks, Vivek Singh, is one of the most inspiring Indian chefs of his generation. Upon moving to the UK he opened The Cinnamon Club in 2001, located in the Grade II listed Old Westminster Library, which revolutionised Indian food in the UK and is now recognised as an Institution in Indian fine dining. With a global reputation as one of the masters of Indian cuisine, Vivek Singh’s style, which fuses the spice of the subcontinent with the finest British ingredients and culinary traditions, has become renowned for creating food that is cutting-edge and contemporary yet manages to remain classic and timeless.

ALOO GOBHI - HOME-STYLE CURRY OF POTATOES AND CAULIFLOWER

INGREDIENTS

3 tbsp vegetable or corn oil 1 tsp cumin seeds 1 large onion, chopped 1 tbsp ginger-garlic paste 4 green chillies, slit open lengthwise 2 medium potatoes, peeled and cut into 2.5cm dice 1 cauliflower, divided into large florets 1 tsp ground turmeric 2 tsp salt 2 tomatoes, chopped ½ tsp garam masala 1 tbsp chopped fresh coriander 5 cm (2-inch) piece of fresh ginger, cut into fine strips Juice of ½ lime

Method

Heat the oil in a wide, shallow pan and add the cumin seeds and the onion. Sauté for about 5 minutes, until the onion is soft, then add the gingergarlic paste and fry for a few seconds. Add the green chillies and potatoes and sauté over a high heat for a couple of minutes. Tip in the cauliflower, turmeric and salt, mix well, and then reduce the heat. Cover the pan and cook for about 10 minutes, stirring occasionally to prevent sticking. Add the tomatoes and garam masala and cook for about 5 minutes, until the vegetables are tender. Sprinkle in the chopped coriander and the ginger, squeeze over the lime juice and serve – either with chapattis or as a side dish.

by VIVEK SINGH`