Easy Recipe: Aloo Gobi
Thursday, May 01, 2014
If you've never had aloo (potatoes) gobi (cauliflower), it's a dish made with ... potatoes and cauliflower and garam masala sauce, along with spices. I tried out a simplified (a.k.a. fewer unobtainable ingredients) recipe from Food.com user chuckdarwin and made some minor adjustments. Since it's a vegetarian dish, it really is quite easy to make -- and tasted just as I remembered it from the last time I had it ... a long time ago.
Aloo Gobi
(Chuck says this makes 8 servings, but this made 4 Maxine-sized servings)
Ingredients
1/4 cup of vegetable oil
1 large onion, chopped
1 bunch of fresh cilantro, separated into stalks and leaves and roughly chopped
1 small green chili pepper, chopped into small pieces (or one teaspoon of chili powder)
1 large cauliflower, chopped into even pieces
3 large potatoes, peeled and cut evenly (I used small potatoes and didn't peel 'em)
16 ounces of canned diced tomatoes
fresh ginger, peeled and minced or grated
fresh garlic, chopped
2 teaspoons of garam masala
1 teaspoon of cumin seed
2 teaspoons of turmeric
1 teaspoon of salt
Instructions
Heat vegetable oil in a large saucepan. Add the onion and cumin seeds to the oil, stir and cook until the onions become golden and translucent. Add the cilantro stalks, turmeric, salt and chopped chilis. Stir in the tomatoes. Add the ginger and garlic and mix thoroughly.
Add the potatoes and cauliflower to the sauce, along with a few tablespoons of water (ensuring that the mixture doesn't stick to the saucepan). Coat the potatoes and cauliflower with the sauce, cover and simmer until the potatoes are cooked (about 20 minutes).
Add two teaspoons of masala and stir. Sprinkle the cilantro leaves on top of the curry, remove from heat, cover and leave for as long as possible before serving.
SO. GOOD.
Heat vegetable oil in a large saucepan. Add the onion and cumin seeds to the oil, stir and cook until the onions become golden and translucent. Add the cilantro stalks, turmeric, salt and chopped chilis. Stir in the tomatoes. Add the ginger and garlic and mix thoroughly.
Add the potatoes and cauliflower to the sauce, along with a few tablespoons of water (ensuring that the mixture doesn't stick to the saucepan). Coat the potatoes and cauliflower with the sauce, cover and simmer until the potatoes are cooked (about 20 minutes).
Add two teaspoons of masala and stir. Sprinkle the cilantro leaves on top of the curry, remove from heat, cover and leave for as long as possible before serving.
SO. GOOD.
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