Alu Gobi

Aloo gobi (Hindi: आलू गोभी), also spelled as alu gobi, or aloo gobhi, is a dry Indian dish made with potatoes (aloo),cauliflower (gob(h)i) and Pakistani spices and Indian spices. It is yellowish in color, due to the use of turmeric, and occasionally contains kalonji and curry leaves. Other common ingredients include garlic, ginger, onion, corianderstalks, tomato, and cumin. A number of variations and similar dishes exist, but the name remains the same.

The version we have here is the version that we as a family have eaten for the past 25 years which strangely comes out of a New Zealand cookery book by Digby Law.  Notwithstanding this it does capture the essence of Alu Gobi.  In our house it is always served with a Dahl, Raita and Pappadoms.

2 potatoes

1 small cauliflower

100g butter

1/2 teaspoon cumin

salt to taste

1/4 teaspoon ginger

1 teaspoon turmeric

pinch chili powder

freshly ground black pepper

Peel and chop the potatoes into small cubes and break the cauliflower into small flowerets.  Heat the butter gently in a frying pan, add cumin, salt, ginger, turmeric, and chili powder, then add the potatoes.  Increase the heat and fry 2 minutes. Add the cauliflower and fry a further 5 minutes.  Reduce heat and cover and cook for 15 minutes. Sprinkle with freshly ground black pepper just before serving.

The secret is to brown the vegetables to an appetizing golden brown during the first stage of cooking, then steam during the second stage. The proportions of spices can be varied. A mixture of butter and oil can be used