[Photograph]. Timeout. https://www.timeout.com/delhi.
The Hindu-Hindi cultural region spans much of North India, just south of the Himalayas. It contains India’s capital and oldest city, Delhi. Delhi consists of two components Old Delhi, the historic city, and New Delhi, the capital of British India. It has historically been the site of many important battles. The Bhagavad Gita. part of the great Hindu epic The Mahabharata, takes place on the site of a great battle that took place in Kurukshetra, which today is 170 kilometers north of Delhi. The Bhagavad Gita discusses reincarnation among many other important pillars of Hinduism.
Aloo gobi is an incredibly basic dish, with variations found in almost every North Indian state. Gobi, or cauliflower, is a winter vegetable that grows abundantly in India, especially in the northern more elevated regions near the Himalayas. It grows in cooler temperatures and is therefore an essential staple food for the winter months when very few other vegetables can grow. Potato (aloo) is also a very simple and forgiving vegetable to grow, making it another staple for long winters. It requires few resources and grows abundantly. When considering the growing conditions, it makes sense that aloo and gobi together are such a common combination. Many North Indians likely survived on some form of potatoes and cauliflower to last them through the winter.
This is Serene’s Nani’s recipe. It’s a recipe that is almost a staple every time I see her. It is one of my favorite recipes to make. I have had this recipe in the notes of my phone for years, so I am so happy I can share it. My Nani does not always use potatoes; sometimes she prepares the same basic recipe, with just the gobi. This recipe’s base is so simple that you can substitute about any vegetable, and I can guarantee it will taste amazing.
Feierbach, P. (2020).[Photograph]. Delish. https://www.delish.com/cooking/recipe-ideas/a25238365/aloo-gobi-indian-cauliflower-recipe/.
Ingredients:
2 tsp oil
1 tsp cumin seeds
1 tsp crushed ginger / paste
1-2 tsp crushed garlic (2-3 cloves)
1 tsp turmeric
1 bunch cilantro, chopped (optional)
1 large head cauliflower cut into florets
3 small potatoes cut into bite size pieces
1 tsp salt
2 tsp garam masala
½ cup tomato sauce or 1 blended tomato
Instructions:
To a large pan on medium high heat, heat 2 tsp oil. When hot, add cumin seeds and allow to pop.
Add the ginger and garlic and saute for a few seconds.
Add turmeric to the mixture and mix well. Once combined, optionally add 1 bunch of chopped cilantro.
To the pan, add the diced potatoes and allow to cook for around 10 minutes or until partially cooked. Add cauliflower florets and mix well.
Add either one blended tomato into the pan, or add ½ cup canned tomato sauce.
Cover the pan and cook on medium heat until cauliflower has softened and is fork tender, around 17-25 minutes. Optionally add ½ to 1 cup water to help the vegetables steam. If you prefer a dry sabzi, skip this step.
Finish with 2 tsp garam masala.
Serve with roti or rice.
Serving Size: 4.