Thought for Food

Pretty much a standard veggie curry. Aloo is potato and gobi is cauliflower, so you get an idea what it’s like. Serves 3.

• 1 cauliflower
• 3-4 potatoes
• 1 onion
• 1 small piece fresh ginger, chopped
• 1 can peeled tomatoes
• 3-4 fresh green chilies, chopped
• 3-4 tablespoons vegetable oil
• 1 tablespoon cumin seeds
• 2 teaspoons tumeric
• 1 large bunch green coriander, stalks and leaves chopped separately
• 1 1/2 teaspoons garam masala
• salt

Quarter the cauliflower, remove the trunk, then cut or pluck into smaller pieces. Peel the potatoes and cut into small pieces.

Put the tomatoes and their juice into a blender, whizz briefly until semi-smooth, then pour into a bowl. Add the coriander stalks, tumeric, chilies, ginger and salt.

Heat the oil in a large frying pan or wok, then fry the cumin and onions until yellowish-golden, but not brown. Add the mixture from the bowl and fry for 3-5 minutes.

Reduce heat, then add the cauliflower and potatoes. Stir well. Add some water if necessary, but not too much or it’ll become watery. Cover and let simmer over low heat for 20-30 minutes, stirring ocasionally, until the potatoes are done and most of the liquid has evaporated.

Turn off the heat, add the chopped coriander leaves and garam masala; stir carefully, then cover and let stand for at least 5 minutes. Serve with rice and/or chapatis.

Update: I forgot to mention that I hate cauliflower, but I absolutely love Aloo Gobi. [Horst Prillinger: The Aardvark Cooks]

Technorati Tags: Indian, Curry, Recipes, Vegetable, Potato, Cauliflower