Aloo Gobi

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




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.

Add the onion and jeera (cumin) seeds

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.

Fry the onions until translucent
Add the pulped ginger, garlic and chillie

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.

Add the spices
Add the patato chunks

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!

Add the cauliflower florets
Steam on low flame for around 20 minutes

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.

Sprinkle with coriander and serve

Aloo Gobi Videos

Recipe by Route 79

From London: By a British, European, 2nd-Generation Indian. Probably confused - but proud to be them all! Half of my journey to and from work is a 20-30 minute bus ride: London Bus Route 79 - between Alperton in West London and Kingsbury in North West London. I very frequently get pissed-off and frustrated waiting around in the DARK, WET and COLD - waiting for the 79 to turn up. But I have to be eternally grateful for the quality thinking time I get to myself.