Sunday, March 17, 2013

Aloo Gobi; Potato & Cauliflower

(Serves 2 as a meal or 4 as a side)

There was a time whenever I went to an Indian restaurant with a group of friends, Aloo Gobi would be one of the dishes we would order to share. I've had several versions of it, some dryer than others, spicier or combined with peas or spinach. I love to add peas to mine primarily for their colour and they just seem to compliment the potatoes and cauliflower.

As is the case with most things I prepare in the kitchen, this dish is always slightly different depending on which spices I happen to have on hand. I didn't have mustard or coriander seeds today, so I used their ground counterparts instead. If you prefer something hotter, then trade out the jalapeno pepper for a serrano or even a habanero, if you can stand the heat. Lately I have been leaving the seeds in my jalapenos; quite an achievement for this wimpy Canadian!

2 tbsp ghee, clarified butter or olive oil, if vegan
1 tsp cumin seeds
3 cloves garlic, minced
1 tbsp fresh ginger, minced
1 tsp ground coriander
1 tsp turmeric
1/2 tsp ground mustard seed
1/2 tsp garam masala
salt, to taste
1 large tomato, diced
1 jalapeno pepper, finely chopped
1/2 cup water
1 lb new potatoes, scrubbed and cut into bite sized pieces
1/2 large cauliflower, about 1 lb
1/2 cup frozen peas
small handful cilantro, chopped

Heat the ghee in a large skillet or saucepan with a tight fitting lid. When it's hot, add the cumin seeds and fry for a minute or two. Reduce the heat and stir in the garlic and minced ginger. Stirring the mixture, fry for another minute or so.

Stir in the coriander, turmeric, ground mustard, garam masala, and salt. Add the diced tomato and chopped pepper. Adjust the heat to keep things from burning, cook this mixture until the tomatoes begin to break down.

Stir in the water and the potatoes. Cook the mixture for about 3 minutes then stir in the cauliflower. Cover the pan or skillet and lower the heat. Cook for about 10-14 minutes or until the vegetables are almost done.

Remove the lid and stir in the frozen peas. If the mixture is watery, then increase the heat and cook while stirring until most of the liquid has evaporated. If the mixture is on the dry side, then leave the heat on low and cook until the peas have heated through.

Stir in the cilantro and serve either as a meal with cooked rice or as a side with a larger Indian meal.

1 comment:

Torviewtoronto said...

delicious flavourful combination looks wonderful

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