Kevin's Aloo Gobi
"Great as a main dish for 2 or as a side dish for up to 4"
photo by eatrealfood
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
2
ingredients
- 1⁄2 kg waxy potato, peeled and cut into chunks
- 4 tablespoons cooking oil
- 1 medium onion, chopped
- 2 teaspoons ginger, pulp
- 1 -2 chile, chopped
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seed
- 1 teaspoon ground cumin
- 1⁄2 teaspoon turmeric
- 1⁄2 kg cauliflower floret
- 1⁄2 teaspoon salt
- 3 tablespoons water
- 2 tablespoons fresh coriander, chopped
directions
- Boil potatoes for 5 minutes then drain.
- Heat oil in a karahi or wok, add onion and ginger then cook until onion is golden brown.
- Add chillies, mustard seeds, cummin seeds, ground cummin and turmeric then cook for 2 minutes, stirring continuously.
- Add potatoes and cauliflower, stirring to coat all the pieces in the mixture, add salt and water then cover and cook gently until vegetables are tender but not overcooked.
- Garnish with fresh coriander and serve as a main dish with warm Indian breads or as a side dish with a meat curry.
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Reviews
-
This is similar to a dish that I posted, but since I can't review my own recipe, thought we would try Kevin's. This recipe has more spices, and we loved the addition of ginger, so I guess we are converted! Thanks Kevin. -
I'm a longtime fan and a relatively novice cook of Indian food; this recipe, as written, came out pretty boring and dry. Everything good is there, I just had the impression that all of the spice proportions needed to be at the very least doubled and the amount of water was closer to 3/4 a cup to avoid getting a rather bland, dry dish. -
It is delicious. I agree that you can cut way down on oil and add more water as needed. Delicious flavor. -
I'll join the chorus--this is delicious and SO aromatic--it's almost worth it just for the wonderful smells that fill the house while it is cooking.
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another good variation of aloo gobi - very similar to how i make mine. i am sure this will be very friendly to a palate that is not accustomed to spicy or pungent food. in my case 1-2 chilies would have been rather bland, so i used 1/2tsp each of ground chili and garam masala - this has the advantage of also giving the dish a good vibrant color. i used half the amount of oil and more than double the amount of water. we enjoyed this with roti.
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RECIPE SUBMITTED BY
Kevin Bradley
United States
I am not Asian but, because I have an obsession for Asian food, some of my friends call me Gupta and joke that I will wake up one morning with a red spot on my forehead.
The trouble is that I have come to the conclusion that curry, as most people call Asian food, is not merely something that you eat after a night on the beer, but an art form. The dish is the canvas and the spices are the colours.
You may think I'm crackers but, after experimenting with traditional Indian ingredients, visiting many so called "Indian" restaurants and reading book after book on the subject, I am convinced I have cracked the secret of real home cooked Asian food.
I am not knocking the Balti houses and Tandooris of Britain, indeed I have many favourites - the Karachi in Bradford, The Plaza on Ladypool Road in Birmingham and Sachin's in Newcastle to name but three - but the food they serve, out of necessity, is heavily Anglicised. They tend to have a stock sauce to which they add a few ingredients to convert the dish to a Korma, or Madras or Vindaloo. And of course it is highly macho in Britain to eat curry with a hundred chopped green chillies tossed into it after sinking twelve pints of lager. In my opinion, too much fire in a curry hides the subtle flavours of the dish. But then that is only my opinion. If you like fire - go for it. After all, Van Gough's work and that of Picasso are both art but no-one can argue that one is better than the other.
After cooking curries for many years I have developed the recipes posted here using traditional methods and ingredients that are available in most supermarkets and I think they are as about authentic as possible. However, if it is beer food you want, you will be disappointed. Feel free to add new ingredients or change the quantities of those in the lists - it is your painting and I don't expect it to be identical to mine.
