Tuesday, October 7, 2008
Aloo Gobi (Indian-Style Cauliflower & Potatoes)
and posted with kind permission of Mallika, who originated the recipe there.
Photos are mine taken in my own kitchen.
This recipe serves four:
400gms cauliflower, cut into large florets
4 large new potatoes halved or two large normal potatoes peeled and quartered
1 small onion, chopped
1 clove garlic, chopped fine
Half inch ginger, grated
1 tsp coriander powder
1 tsp cumin powder
Half tsp garam masala
Quarter tsp turmeric powder
Half tsp chilli powder
1 tbsp oil
Fresh coriander to garnish
Salt to taste
Heat the oil and fry the onion, garlic and ginger. Throw in the potatoes, all the powders apart from the garam masalas, add a tiny bit of water, cover the pot and cook the potatoes.
Don’t add too much water but make sure there is just enough to cook the potatoes.
When the potatoes are almost cooked (you will be able to insert a fork into the potatoes with some difficulty), add in the cauliflower.
Again, cover the pot and cook until the cauliflowers become soft and a fork can be inserted into them easily.
It’s very important to add the cauliflower when the potatoes are almost cooked or they’ll be overcooked.
Add salt and sprinkle garam masala and fresh coriander to finish. This dish should be served bone dry, ideally with some naan or roti.
Excellent quick version of this dish - I'll be making it this way now Those who don't enjoy their Indian dishes quite as hot and spicy as we do, however, should be aware that the chilli powder in the recipes means powdered chillies (I used cayenne) and might find it a bit HOT. Please add your chilli powder with due caution.