I LOVE Aloo Gobi, a light Indian curry made from cauliflower and potatoes, simmered in fragrant spices. We always ordered this dish if we come across any North Indian restaurant. But being in Miri, Indian food is hard to come by, so as usual, when I crave for something, I cook it.
Found this recipe online and I made some adjustments to it (added a pinch more of some spices). There are many variations of this recipe, but the most basic ones are always the best. This turned out scrumptious! I also added some tomatoes and carrots for the added sweetness and color. You can add peas if you like.
Meant to snap a pic but hubby and I wolfed it down and forgot all about the camera....but it should look something like this picture.
Aloo Gobi
Ingredients:
1 small cauliflower - chopped into small pieces
2 medium sized potatoes - chopped into small squares
2 small tomatoes - diced
1 carrot - diced into squares
Spices:
2-3 pieces dried chillies
3/4 tsp tumeric powder
1/2 tsp fennel seeds
1/2 tsp cumin seeds
1 tsp ground coriander
1/2 tsp mustard seeds
1tsp garam masala
some water
salt and black pepper to taste
Method:
- Heat oil and fry the spices (except tumeric and garam masala) till fragrant
- Add in the vegetables, stir around till coated with spices. Leave for about 5 mins.
- Add salt, pepper and tumeric powder. Stir around and then add water - enough to just about cover the vegetables.
- Let the mixture simmer until the liquid reduced to about half the amount, and sauce is slightly thick. It will thicken due to the starch from the potatoes.
- After this, sprinkle the garam masala, stir and let it simmer for a further 5mins. Add a little water if the liquid dries up too much. Once the potatoes and carrots are soft, it is ready to be served.
The amount of spices can be adjusted according to personal preferences. I tend to be generous with the cumin and fennel as I love the fragrance of the spices in the dish.
1 comment:
Well written article.
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