Thursday, September 11, 2008

Aloo Gobi Curry (Potato Cauliflower)

I guess there is a basic recipe for Aloo Gobi or shall I say, a base recipe for this dish. Then there are many different take on it. I think I have had at least half dozen of its variation. Most of them on the drier side - without too much gravy. Then there are some with gravy/ curry in it. I am not very picky about it though. However, of course, the person who does not cook (aka my husband) just happen to have a version that he likes. It can not be oily, that's for one. The vegetables can't be too soft. Bit crunch with softer texture inside. Sure, I am a miracle worker. :)

I learned my basic from my mom in law and have been adapting it a little bit here and there. Sometimes I make the dry version, sometimes bit gravy version, depending on the other dish. Since I am pairing it with Tandoori Chicken, I thought some gravy will be a nice touch.

What:
- 1 cup cauliflower, cut to florets
- 1 cup potatoes, cut to chunks
- 1 jalapenos, minced
- 1/2 small onions, chopped
- 1 tsp ginger, minced
- 2 cloves garlic, minced
- 1/2 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp of chilies powder
- 1 tsp garam masala
- pinch of turmeric
- 1/2 small container of yogurt (sour cream or cream can be use interchangably)
- salt and pepper
- handful of coriander leaves, chopped.

How:
- Put cauliflowers and potatoes on baking sheet. Toss lightly with olive oil and paprika. Slide into 400° preheated oven - to somewhat roast it. Just for about 15 minutes or so. Take out from oven and put aside.
- Heat a little oil in pan. Toss in mustard seeds and cumin seeds until sizzles.
- Add in onion, garlic, ginger and jalapenos. Saute until soft.
- Add in coriander powder, chilies powder, garam masala, turmeric, salt and pepper. Stir.
- Toss in vegetables. Stir. Add in yogurt and turn the heat up - keep stiring to prevent burning. The (personal) idea is to 'force' all the ingredients to mingle together quickly without making the vegetables too soft and mushy.
- Turn the heat off. Toss in handful of coriander leaves, stir. Squeeze some lime juice just before serving.

7 comments:

Prudy said...

That looks wonderful1 I love Indian food and you Canadians have some of the best. I'd love to try this dish since I love cauliflower. I ate so much of it when I was pregnant it was ridiculous.

Dharm said...

Aloo Ghobi is good wet or dry! Yours looks just great!

Elra said...

Cecil,
This looks so appetizing, I also like both version dryer and curry like type!

Tasty Trends said...

i love aloo gobi! i have never made it before though. i usually only have it at my parent's house but maybe i will make it since culiflower is in season!

CECIL said...

Prudy: When I get pregnant one day (which wont be anytime soon) I wish cauliflower is what I'd be craving for. And not oh I don't know...more fried food or steak or..*that* mac&cheese you made!! :)

Dharm: Indeed. Dry or wet are both yumm! Especially with hot rotlis or naan.

Elra: Thanks much!

Tasty Trends: I don't make them too often as well. It's only fun when you eat it once a while, yeah?

Danielle said...

Oh my gosh, that looks absolutely divine! I just stumbled upon your blog my mistake and what a visual feast, thanks :)

Apples and Butter said...

I love curry so much, but never take the time to make it at home. I really do have to start. Thanks for the recipe to motivate me!