Weekday Vegetarian: Aloo Gobi
Photo: Kelly Rossiter
Cauliflower has such an affinity for Indian spicing, that I often turn to Indian recipes when I get one. It's not one of my husband's favourite vegetables, but he's always willing to eat it if I make an Indian recipe. Aloo gobi is one of those traditional dishes that has many, many recipes. When we order it in our local Indian restaurant, it comes with a thick tomato based sauce. This particular recipe includes tomato, but it's really meant to be a dry dish, although I didn't cook it down as much as the recipe called for.Don't be alarmed by the length of the recipe, it really doesn't take very long to make. I used a bird's eye chili from my garden, rather than the green hot peppers the recipe calls for and it was pretty hot. I liked this recipe very much, but I think the next time I will add another tomato. I left a bit of sauce rather than cooking it away because I served it with rice, rather than naan.
Photo: Kelly Rossiter
This recipe is from the website ecurry.
1 head cauliflower
3 medium potatoes, peeled and cubed
1 small onion, halved and sliced thin into half moons
3″ fresh ginger, grated
3-4 green hot peppers, sliced
1 large tomato, chopped
1 teaspoon turmeric, divided
1″ stick of cinnamon
2 green cardamon
1 teaspoon coriander powder
1 teaspoon cumin seeds
Salt to taste
1 tablespoon red chili powder (Optional)
fresh cilantro, chopped for garnish
1/4 cup oil, divided + 1/4 cup oil
1. Wash and drain the cauliflower florets and wash and peel the potatoes. Keeping them seperate, pprinkle 1/2 teaspoon turmeric and salt on the florets and another 1/2 teaspoon of turmeric and salt on the potatoes, and give them a good shake so the turmeric and salt roughly coats them.
2. Take 1/4 cup of oil and pour about half of it in a thick bottomed pan. Heat the oil and saute the cauliflower florets in the oil at medium heat for about 5-7 minutes, while tossing frequently, till there are light brown spots on some of the florets. Remove with a slotted spoon and set aside. Heat the rest of the oil (the other half of the 1/4 cup) in the same pan. Saute the potatoes the same way you did the cauliflower. Remove and set aside.
3. Heat the rest of the oil (the 1/4 Cup). Add the cinnamon, cloves and cardamom; when they sizzle and get fragrant add the cumin seeds. When the seeds sizzle add the onion slices and fry at medium heat till they are clear and soft. Add the ginger,peppers and the tomatoes and fry for about 2-3 minutes everything gets soft. Add the coriander powder and fry some more for about a minute or two; you will see the oil separate on the sides and entire mix will slightly bubble.
4. Add the pre sauteed potatoes to the pan and toss well along with all the cooked ingredient mix to combine well. Cover and cook at low to medium till the potatoes are about half cooked. Now add ll the florets of the cauliflower to the pan and toss well; all the pieces should be well coated with the mix. Add 1/2 cup warm water to the pan and cover; cook at low to medium heat till the cauliflower florets and the potatoes are fork tender. Check to see that they do not get mushy. Once they are fork tender, uncover, increase the heat and cook at high heat till there are almost no liquid left in pan.
5. Garnish with fresh chopped cilantro and serve with naan, paratha or any Indian flat bread.