Aloo Gobi

ALOO GOBI

·                     Yield: 6 Servings    Prep Time: 5-10 minutes    Cook Time: 25 minutes  Total Time: 45 min to 1hr

·                     Course: Main /Side Course

Aloo Gobi is a fairly dry dish consisting of spiced potatoes and cauliflower from the Punjab region of India.

Ingredients

• 2 Large Potatoes diced
• 1 Medium cauliflower – broken into florets
• 1 Medium/large onion – chopped or sliced
• 2 large tomatoes – chopped
• 2 tsp ginger/garlic – puree or chop finely
• 1 tsp mustard seeds
• 1 tsp nigella seeds (optional)
• 1 tsp cumin sees
• 1 tsp turmeric
• 1 tsp salt (adjust to taste)
• ½ - 1 tsp Garam Masala (adjust depending on taste)
• 2-4 green chillies – chopped (adjust depending on how much heat you want)
• 2 tsp Tomato paste (or add 2 more fresh chopped tomatoes)
• 2 tbsp oil (olive, sunflower … whatever your preference) or
• 2 tbsp of Ghee
• Large handful, Coriander  (chopped)

Instructions

1.    Heat a large kadhai (wok) over medium heat. Once hot, add oil/ghee, add the dry spices, mustard, cumin (nigella) seeds.  Heat until they start to pop.

2.    Add the onions and fry for 15 mins until golden.

3.    Add garlic, ginger, coriander (leave a little for garnishing), and green chilies to a mortar and pestle and grind into a rough paste (or use a small food processor to pulse into a paste. Alternatively, just finely mince.) Then, add to the pan with the onions.

4.    Next add turmeric and garam masala and stir to coat. Add a little more oil/ghee at this point if the pan is looking dry.

5.    Next add chopped tomatoes and salt.  Fry for 10 mins.

6.    Add the chopped potatoes, stir and cover for 10 minutes on medium heat stirring occasionally (as potatoes take longer to cook than the cauliflower some people do parboil the potatoes, personally I don’t think this is necessary and just adds to the process).

7.    Add the cauliflower – stir and reduce heat to low or medium-low cover and cook for 15-20 minutes.  Don’t over stir or you will break the cauliflower the idea is to cook them through but still slightly firm.  If you find that too much water has been released, uncover the kadhai/wok/pan.

8.    The Aloo Gobi should be dry, covered with the sauce and spices.

9.    Garnish with the coriander.  Traditionally eaten as a side dish, lovely with a daal and can be enjoyed with rice or Chapatti (Roti).

  

TIPS:

To vary this dish, you can add a cup of peas or spinach at the same time as the cauliflower.