We had the best of luck while visiting the city of Jodhpur. The hotel we wanted to stay at was fully booked but the owner had a cousin (off course!) with a place where we could stay. We were taken there through small, winding streets and alleys, all familiar signs for a tourist rapidly disappearing and a couple of times we did consider turning back. Then we finally arrived at our destination. It was a homestay and we were welcomed in to the house of some of the most friendliest people ever. This family had a couple of rooms to spare which they rented out. All meals were home cooked by the mother and daughter, tasted fantastic and were served on their lovely roof terrace. We would hang around speaking to the sons, one of them being a medical student in his 20s and had never spoken to an (Indian) girl in his whole life. They invited us to a friends wedding which we unfortunately couldn’t attend.
One of the dishes we enjoyed at this home stay was aloo gobi, which is potatoes and cauliflower cooked together in a delicious spice blend. I often make this as it’s quick and easy and it’s a good way to make use of those leftover veggies. Usually we have our aloo gobi with yoghurt and naan.

Serves 4

2 cm ginger, peeled and grated
3 tsp coriander powder
½ tsp turmeric
½ tsp cayenne pepper
3 tbsp vegetable oil
½ tsp cumin seeds
1 onion, chopped
2 green chilies, seeds removed and thinly sliced
1 small cauliflower, washed, trimmed and cut into small florets
4 potatoes, peeled and cut into large cubes
300 ml water
1 tsp salt
50g green peas
Fresh coriander

In a bowl, mix the ginger, coriander, turmeric and cayenne pepper with a little bit of water to form a paste.
Heat the oil in a pan. Add the cumin seeds. When the seeds starts cracking, add the green chillies and onion and stir for a second or two. Add the spice paste, stir well and let it all cook for a few minutes.
Add the cauliflower, potatoes, water and salt. Mix well. Cover the pan and let it cook on medium heat for about 15 minutes. Make sure to stir gently every 3 to 4 minutes.
Add the green peas. Cook for another few minutes until the vegetables are tender. Garnish with the fresh coriander.