Aloo Gobi

There is an “extra” on the DVD of the movie Bend It Like Beckham where the director, Gurinder Chadha, cooks aloo gobi with her mother and her aunt looking on and commenting. This short piece is worth watching even if you never plan to cook this dish, just to catch the wonderful mother, daughter, aunt interaction.

But, the dish is worth cooking and I gave it a go the other night following this recipe and it was killer, or as my friend George would say, “the bomb!”

Aloo Gobi (potaoes and cauliflower)

Ingredients

  • 1/4 cup vegetable oil
  • 1 large onion, peeled and cut into small pieces
  • Large bunch of fresh coriander, separated into stalks and leaves and roughly chopped
  • Small green chilies, chopped into small pieces (be careful here)
  • 1 large cauliflower, leaves removed and cut in large chunks
  • 3 large potatoes, peeled and cut into even pieces or 6 small red
  • 1 small can of diced tomatoes
  • 1/8 cup fresh ginger
  • fresh garlic, chopped (optional)
  • 1 Teaspoon Cumin seeds
  • 2 Teaspoons Turmeric
  • 1 Teaspoon Salt
  • 2 Teaspoons Garam Masala (or not if you don’t have)

Method

  • Heat vegetable oil in a large saucepan
  • Add the chopped onion and one tablespoon of cumin seeds to the oil
  • Stir together and cook until onions become creamy, golden, and translucent
  • Add chopped coriander stalks, two teaspoons of turmeric, and one teaspoon of salt
  • Add chopped chilis (according to taste)
  • Stir tomatoes into onion mixture
  • Add ginger and garlic; mix thoroughly
  • Add potatoes and cauliflower to the sauce, mix up well
  • Cover and allow to simmer for twenty minutes (or until potatoes are cooked)
  • Add two teaspoons of Garam Masala and stir
  • Sprinkle chopped coriander leaves on top of the curry
  • Turn off the heat, cover, and leave for as long as possible before serving

Notes

The kind and amount of chili you use will have a rather large effect on this dish. Start mild and work up to the desired mouth burn.

I plan to both use this as a side dish with meat and to add chicken to the recipe (tika aloo gobi?)

If you google “aloo gobi” there are enough recipies out there to sink a ship. The one above is a combination of my notes from the DVD and someone else’s from online.

One Comment

  1. I just cooked this again, left out the chiles (thank god) and put in all the garam masala. It’s still plenty hot. Next time I’ll cut the garam masala in half putting in 1 tsp.

    We also put in come cooked chicken and it was great. What could be bad?

    This is one great dish and I highly recommend trying it if you like Indian food with some heat (spice).

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