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Aloo Gobi (Potato and Cauliflower Indian Curry)

Recipe #1

Ingredients:
•       3 medium potatoes
• water for boiling
• 1 small cauliflower, chopped
• 1/2 onion, sliced
• 1 tsp coriander
• 1 tsp cumin
• 1/2 tsp turmeric
• 1/4 tsp ground cloves
• 1/4 tsp ginger
• 2 bay leaves
• 3 tbsp olive oil
•       1/3 cup water

 
Preparation:

  1. Boil the potatoes in water for about 15 minutes, or until just barely tender. Remove from heat and drain. 
  2. Heat the olive oil in a large skillet. Add the spices and cook for about 30 seconds, then add the onion, cauliflower and potatoes.
  3. Allow the veggies to cook for 3 to 5 more minutes, then add the  water.
  4. Cover and cook for another 6 to 8 minutes, or until cauliflower is done cooking.
  5. Serve your vegetarian aloo gobi alone or with rice if desired.



Alternate recipe #2:

Ingredients:

  • Cauliflower – 1 medium, cut to bite size florets
  • Potatoes – 3 medium, cut to bite size cubes
  • Frozen Green Peas – 1 cup
  • Oil or Ghee – 2 Tbsp
  • Cumin Seeds – 1/2 tsp
  • Asofoetida (hing) – pinch
  • Turmeric Powder – 1/2 tsp
  • Onion – 1 medium,  chopped
  • Ginger – 1 inch piece, minced
  • Garlic – 5 cloves, minced
  • Tomatoes – 2 large, chopped
  • Coriander Powder – 2 tsp
  • Cumin Powder – 1 tsp
  • Garam Masala – pinch
  • Red Chili Powder
  • Dry Mango Powder (Amchur) – 1/2 tsp
  • Salt
  • Cilantro – for garnishing

The amounts of Chillie and salt have been left open intentionally. This is for you to decide based on personal preferences.

Method:

1. Heat Oil in a wok or pan.
2. Add Cumin Seeds and allow them to splutter.
3. Add Asofoetida, Turmeric Powder and Onions — mix well and sautee for 3-4 minutes.
4. Add Ginger and Garlic — mix and sautee until oil starts to separate from the onions (stir frequently).
5. Add the frozen peas and Tomatoes — mix and cook until Oil again separates from the mixture (stir frequently).
6. (While tomatoes are cooking), place microwave  or boil/steam cauliflower florets (3 - 5 minutes is probably a good starting point). 
8. Once Oil has separated from the tomato mixture, add Coriander Powder, Garam Masala, Red Chili Powder, Cumin Powder, Dry Mango Powder and a little salt — mix well.
9. Add half-cooked Potatoes and cauliflower, mix well to coat potatoes and cauliflower, cover and cook for 5 minutes (or until the potatoes are tender but not breaking apart).


Be careful with the Garam Masala. It's quite a potent mix and a pinch really is a pinch