N. Renee Brown

Part-time Author, Full-time Book Junkie

A little taste: Momma Colene’s Year Round AMAZING Aloo Gobhi

My wife’s mother makes a lot of dishes from all over the Middle East, and one of my favorites is a little dish called Aloo Gobhi. Basically, it is curried cauliflower and potatoes…and delicious!  It is amazing served warm over Basmati rice (with some saffron thrown in for good measure), but it is just as good piled on a paper plate cold for a picnic.  Eat it year around and thank my mother in law every time you do!

Here is the recipe:

Aloo Gobhi (Potatoes with Cauliflower)

The potato is called the king of vegetables in India.  Potatoes are often added to many meat, vegetable, and rice dishes.  Aloo Gobhi is a wonderful combination and it tastes great hot or cold.  The cauliflower is ofent fried to maintain its texture.  Here is a lower fat and my favorite Aloo Gobhi recipe.

1 medium cauliflower

2 medium potatoes

2 Tablespoons oil (I use olive oil.)

1 pinch asafeteda (optional) [thank god it is optional!  I don’t know what it is! -nrb]

1/2 teaspoon cumin seeds

1 small onion, finely chopped

1 teaspoon chopped fresh ginger

1/4 teaspoon tumeric

1 teaspoon salt

1/2 teaspoon cayenne pepper (optional) [but preferred! It doesn’t make it as hot as you might suspect. – nrb]

1 teaspoons coriander powder

2 teaspoons fresh lemon juice

1/2 teaspoon Garam Masala

1 Tablespoon chopped cilantro (optional)

Trim and divide the cauliflower into 1-inch florets (about 4 cups).  Wash and drain well.  Set aside.

Peel and wash the potatoes, cut into 1-inch pieces.  Set aide.

Heat 1 Tablespoon oil in a nonstick skillet over mediaum heat.  Add asafelida [not sure of the spelling here -nrb] (if using) and cumin seeds.

Fry until seeds are golden brown, a few seconds.  Add the onion and fry until it is transparent, 3 to 5 minutes, stirring ocassionally.  Add the cauliflower, potatoes, and ginger.  Stir to combine.

(I usually microwave the potatoes to cook all faster.) [I put them in for 3 minutes, but they could have gone longer. Next time I’ll try 5. – nrb]

Sprinkle turmeric, salt and cayenne pepper over vegetables.  Stir thoroughly to coat vegetables.

Cover with lid, heat through and then reduce heat.  Simmer until vegetables are tender but firm, 8 to 10 minutes.

Sprinkle coriander powder, lemon juice, and garam masala, stir to combine.  Increase heat to medium and pour remaining 1 Tablespoon oil around sides.  Fry 3-5 minutes, stirring until done.  Garnish with with cilantro!! [Those are HER exclamation points, so I’d suggest doing it!! – nrb]

I usually increase amounts and keep adding oil as needed until done.  ENJOY!

[I DO, TRUST ME! – nrb]

Categories
A Little Taste, Food

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