December 23, 2003
Delicious Aloo Gobi

My turn to cook tonight - as always. Aloo Gobi this time. (Aloo=potato and Gobi=cauliflower.)

Get the following items together:

  • 1 large cauliflower - stripped of leaf, washed and broken into bite-sized florets
  • 2 large onions chopped into coarse chunks
  • 3 medium potatoes, peeled and chopped into bite-sized chunks
  • Chunks of frozen, pre-pulped garlic, ginger and green-chillie
  • Spices: Turmeric (halidi), Garam Masala, Ground Coriander, Salt, Dried methi (fenugreek)
  • Seeds: Onion seed and Cumin (Jeera) seeds.
  • Some splashes of concentrated lemon juice
  • A large karahi (large pot a bit like a wok) in which to pour 3 or 4 tablespoons of vegetable oil

Heat the oil in the karahi until hot. Add the onion and cumin seeds and watch them pop and fizzle for around 20 seconds. Then add the coarsely chopped onions and fry until they are translucent.

Then add the pre-pulped garlic, ginger and chillie which you have stored away in your freezer - and stir fry until they are infused in the oil. Then add the powdered spices: 3 teaspons of garam masala, 2 teaspoons of ground coriander, 2 teaspoons of turmeric (haldi) and 1 teaspoon of salt. Stir it all up until well mixed up.

Then add the chunks of potato - stir until well coated in spices and then put the lid on the karahi and let it simmer on a very low flame for around 15 mins. This will soften the potato a little. Then add the cauliflower florets and stir until fully coated and yellow looking. Again: put the lid back on and let heat on low simmer for around 20 minutes more.

After that - stir gently but thoroughly and turn flame off - and sprinkle on a generous handfull of fresh coriander leaf. Then put lid back on for around 10 minutes to rest. It’s then ready to serve!

Serve up with fresh roti (chapatti) or if you’re feeling lazy like me tonight - some warmed pitta breads - and a side salad of onion, cucumber, tomato and carrot all tossed in a few dashes of vinegar. Simple - but heavenly.

Delicious Aloo Gobi!


ps - the above final picture is shown with 50% of the aloo gobi removed - I put around half of it away in a glass bowl - which I covered in clingfilm and put in the fridge to eat tomorrow. This can be eaten with toast (just like with the roti or naan) - or as a toasted sandwich - or if you know how: as “gobi paratha” with achaar and cucumber yoghurt - which you will have to take my word is simply exquisite and is a “lunch to die for”.

Posted by jag at December 23, 2003 10:29 PM

Finally, a vegetarian dish that I can connect with.
You do put up an impression that you are a great chef.

Posted by: sat on December 24, 2003 04:58 AM

Hi Sat: did you miss my last vegetarian dish perhaps? (Saag):

What do you mean “impression” ??

I AM not simply a great chef - I am a MASTER chef!


Posted by: Jag on December 24, 2003 09:47 AM

I actually did read your last post about the Saag. What I meant was that it was a long time since you put up vegetarian dish.

And unless you say so (so assertively), it is still an impression.

Posted by: sat on December 24, 2003 05:30 PM

Delicious, as you say but may I ask what to do with the lemon Juice?

Posted by: Rufus Dawson on February 8, 2004 11:35 AM

Hi Rufus - I forgot to mention the lemon juice - well spotted. This is entirely optional: you sprinkle a few dashes of lemon juice immediately afer pouring in the spices. Because this is a relatively “dry” dish - the lemon juices aid in diffusing the spices - and also adds a subtle twist to the flavour of the whole thing.

Thanks for pointing out that I forgot to mention that!

Posted by: Jag on February 8, 2004 03:01 PM

It was a great dish. U ought to become a good chef yaar.

Posted by: Bhanu on June 10, 2004 06:13 PM

Hi Bhanu - many thanks for your comment! And thanks you so much for your compliment! All the best to you.

Posted by: Jag on June 10, 2004 09:46 PM

Is the methi you use dried leaves, or seeds? I have stopped using fenugreek altogether because, well — I’m sure I’m not the only one to notice this — it makes my urine smell really bad (ha ha… ;-) worse anyway). I Googled and found this is not an unusual complaint. This seems an odd question, but do you find that using dried methi leaves instead of seeds has a lesser effect?

Posted by: rob on June 11, 2004 02:22 AM

Hi Rob - the methi used was the seeds. I have to admit that I’ve never noticed the smell thing - or I’ve never been concious of it anyway! So I don’t really know whether the effect is different with leaves instead of seeds. But I sure will look out for this next time I - er - use methi ! :-)

Posted by: Jag on June 12, 2004 09:50 AM

Hi Jag, Iam Bhanu this is the 3rd time that iam posting a mail to u. Can u tell me how to make the recipe of Malai kofta curry. This week end iam planning a small party at my house. Hope to see ur reply soon with the recipe. Bye bye..!

Posted by: Bhanu on July 19, 2004 12:44 AM

Hi Bhanu - thanks for commenting here again. Actually - I have never made malai koftas - so I’m not sure I can be of much help in this case - but it is something that I would like to investigate. However - I don’t think I could create a recipe for it in time for your weekend party! Apologies for that - but I hope your party goes well - and hope that your guests enjoy your food whatever it might be! If you do end up making it - why don’t youe send me the recipe and method and I will see if I can have a try at making it.

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Posted by: Pay per click Search Engine Advertising on August 20, 2004 03:20 PM

My mummy makes aloo gobi better, and she can bend the ball like beckham. so y cok aloo gob wen my mum can bent it like mekham ooga booga carnival la chunga. lala bala aleem is a kaalaa

Posted by: ur mamma on September 21, 2004 02:54 PM

I can’t believe how good this was. I ate it for breakfast the next day. Was ridiculously hard to find the onion seed though.
Question: I did it,
but why freeze the garlic and ginger and chili?
PS: This was really, really, really, really good.

Posted by: foggysignal on February 28, 2005 03:56 PM

I can’t believe how good this was. I ate it for breakfast the next day. Was ridiculously hard to find the onion seed though.
Question: I did it,
but why freeze the garlic and ginger and chili?
PS: This was really, really, really, really good.

Posted by: foggysignal on February 28, 2005 03:56 PM
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