Sunday, December 19, 2010

Seeking perfection: Aloo Gobi

This week's entry is a couple of tries in the making. I'm trying to fit more vegetables in my diet. This does not mean said vegetables can't be interesting. I love steamed broccoli as much as the next person (well, maybe not as much as Austin the former housemate), but I like a lot of variety in my diet.

For those not that familiar with Indian food, aloo gobi is a dry-spiced dish of cauliflower and potatoes. In my digging around, I discovered that tomatoes are not necessarily a part, although that was what I was most familiar with in restaurants. I thought I'd try it without.

My first try was this recipe, which just came out too subtle, so I started my search again and ended up here. Almost, but not quite perfect. A little too spicy, even for me. I love spicy dishes and this one gets more so the longer it sits, the more plain yogurt I needed to cool it down. My final recipe:

1 head of cauliflower, washed and chopped into florets
5 small red potatoes cut into 2" chunks (a "small" potato here is about the size of my fist. I'm 5'3". Adjust accordingly)
2 small yellow onions
2 cloves of garlic, crushed (I love my garlic press!)
1 t of chopped ginger (you can also use jarred paste or dry if you wish)
1/2 t salt
1/2 t tumeric
2 t cumin
2 t coriander
1 t cayenne
1 t garam masala
2 T oil, separated

In the interest of saving time, I thought I'd try chopping the potatoes and the cauliflower while I was cooking the onions. Don't do this. Chop everything first. Trust me.

I also mix the dry spices together in a ramekin. This helps with even distribution later on

Heat 1 T of the oil in a large skillet over medium-low heat, add onions and cook until they start to get translucent.

Add your wet spices--the ginger, the pressed garlic stir well. Add potatoes and stir well.

Cover to cook and check about every two minutes until the potatoes are half done--you should feel some resistance when you try to pierce them with a fork.

Add the cauliflower and the remaining oil, stir to coat. add in your dry spices, stirring all the while. Cover, stir every few minutes until potatoes are done and cauliflower is soft, but not mushy.

I can make a meal of this on its own, topped with plain yogurt. I've also served it as a side dish with a mild chicken recipe. 

Questions? Comments? Death threats? I'd love to hear from you!

1 comment:

  1. That sounds delicious! I have made aloo chol lots of times, but never tried this. I always use tomatoes so I will give this dry thing a try!