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Aloo Gohbi - Cauliflower and Potato Curry

Aloo GohbiAlthough I am a hardened carnivore, I do enjoy Indian food a great deal. Most vegetarian food seems to be missing something, as if it’s trying too hard to not be meatless.  Indian food, on the other hand, doesn’t try to be anything it’s not - as a result, it throws a spotlight on the vegatables instead of trying to hide them.

While the topic of Indian food is vast, the rest of the week, we’ll cover a few standbys and introduce some of the more obscure (to me at least) dishes.

Aloo Gobhi (Cauliflower Potato Curry)

Ingredients

Masala
Pinch of cinnamon (remember, a pinch is 1/8 teaspoon)
Pinch of cloves
1 tablespoon grated ginger
2 cloves garlic, minced
handful of cilantro, chopped
1 teaspoon red chilli powder
½ teaspoon turmeric
½ teaspoon salt

Aloo Gobhi
1 tablespoon canola oil
1 teaspoon yellow or brown mustard seeds
1 teaspoon cumin
1 clove garlic, minced
1 head of cauliflower, stems removed and florets separated
1 potato, peeled and chopped
1 carrot, peeled and chopped
1 onion, thinly sliced
6 tomatoes, peeled and chopped
2 cups frozen peas

Procedure

  1. Mix all of the masala ingredients with ½ water and puree in a blender until smooth.
  2. Pour 1 tablespoon of the canola oil into a cast iron skillet, with the heat set to medium. Cook the mustard seeds, cumin, and garlic in the oil for about 1 minute.
  3. Add the onion and cook until translucent.
  4. Up the heat to medium-high and add the tomatoes. Cover the skillet and cook for 10 minutes, or until the tomatoes are soft.
  5. Add the potatoes and carrots and cook for and additional 10 minutes.
  6. Pour in the masala mixture, 1/2 cup of water, and the cauliflower. Stir to combine and then reduce the heat to medium low, and cover. Simmer for about 20 minutes. Add the peas and cilantro, let cook for a minute more, and then serve.
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