I love Indian food and I seek out Indian restaurants whenever I travel. Traveling is great for my cooking skills because when I’ve eaten something really amazing, I ask about it, then I take the knowledge home with me to play.
I’ve had quite an Aloo Gobi run lately, trying it in Rome, Patong, Bangkok, Chiang Mai, and my own little city in Denmark.
Aloo Gobi is traditionally a dry curry, some versions are more soupy than others, but I like the traditional version best. And thanks to a restaurant in Patong, I’ve learned that Tamarind Chutney is heaven atop Aloo Gobi.
I’m amazed that something so delicious can come from something as simple as potatoes (aloo), cauliflower (gobi), onions, garlic and a few spices. But, it’s really that simple!
This is my Aloo Gobi recipe, perfected from recipes around the internet, and tips I’ve gotten in my travels…
florets from one medium-large head of cauliflower
slightly less cubed and peeled potatoes than cauliflower
2 T vegetable oil
1 t cumin seeds
1 medium onion, chopped
2 garlic cloves, pressed
1 t turmeric powder
1/2 t cayenne pepper
1 t amchur
1/2 t ground cumin
1 1/2 t coriander powder
1 1/2 t curry powder
1/4 t garam masala
Optional: fresh ginger, tomato, lemon juice
- Cover the potatoes and microwave with a little salt and water for 3-5 minutes, or until they’re half cooked, then drain them. Do the same with the cauliflower.
- Heat the oil in a large pot on medium heat. Add the cumin seeds and stir them until they sizzle.
- Add the onion and sauté until it starts to brown at the edges, then add the garlic, and cook a few minutes more.
- Lower the heat and add the spices (I’ll sometimes add 1 t fresh grated ginger here). Stir a few seconds to coat the spices with oil, then add the potatoes and cauliflower. Stir well to coat the vegetables with the spices and salt to taste (I’ll sometimes add chopped tomato here).
- Add 1/4 cup or so of water to keep the veggies from sticking to the bottom of the pan, then cover it. I stir and re-cover every few minutes to help the veggies to brown and cook evenly. Once they’re tender, but still firm. Turn off the heat and let it rest covered 10-15 minutes.
- Sometimes I’ll finish it with a splash of lemon juice, sometimes not. With the optional ingredients, it depends on what I’ve got on hand.
I serve my Aloo Gobi over brown rice with tamarind chutney. Delicious!Powered by Sidelines