There is a double helping of onion flavour in this curry as there are nigella seeds and onion. The dish is mild as it doesn’t contain any green chillies or chilli powder.

Recipe (salt free, oil free):
Serves 2,
Onion chopped – 1/2
Tomato chopped – 1
Garlic cloves crushed – 2
Cauliflower, cut into small florets – 1/4
Parsnip, cut into small chunks – 1/2
Frozen peas – 1/2 cup
Ginger powder – 1tsp
Ajwain seeds – 1/2tsp
Cumin seeds – 1tsp
Paprika – 1tsp
Turmeric – 1/2tsp
Amchoor powder – 1/2tsp
Nigella seeds – 1/2tsp
Cracked black pepper – 1/8tsp

Saute the chopped onion in water until the onions are soft. Add the garlic, all of the seeds, spices and tomato. Cook for a few minutes. Stir in the cauliflower, peas and parsnips. Add 1/2 cup of water. Cover and simmer for 15 minutes or pressure cook for 10 minutes, until the vegetables are tender.

Original recipe:
Aloo Gobi by Dr Amir Khan