RECIPE: Aloo Gobi (Spicy Indian Cauliflower and Potatoes)

[Guest guest]

This recipe I found while browsing the net the other day. I stumbled across a

site for Quick Indian Cooking:

http://www.quickindiancooking.com run by a very busy Indian lady, Mallika, now

living in London. Quick? That's for me these days! So I tried it and found it

indeed quick, easy and delicious - of course. (I have been in touch with Mallika

and she has kindly given me her permission to re-post.)

 

ALOO GOBI

http://www.quickindiancooking.com/2007/03/16/aloo-gobi/

 

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.

 

[Pat's Notes: I used less oil than called for because, as you know, I am sparing

of it. It worked fine. Although the amount of chilli powder (cayenne) I used was

as stated in the recipe, I think some members might find that rather spicy,

since this is a dish without a sauce. I would recommend that newbies to real

Indian recipes try a little less at first. Just a thought.]

 

Love and hugs, Pat