Aloo gobi (#71)

I’ve wanted to make aloo gobi for ages. It’s one of those dishes I really like but feel I don’t get to have very often. I get the impression that my friends from school, known somewhere between ‘Michelin List Mandem’ and ‘Indian restaurant tour’, aren’t very fussed about it when we go out. So I tend not to get the opportunity to have it out.

‘No problem’, I thought. ‘That’s what this blog is for!’

I’ve turned to the Hairy Bikers’ Great Curries book for this one. One thing I will admit is that the photographic evidence doesn’t look like it’s the most exciting meal you’ll ever see. But the potatoes and cauliflower are so soft and those flavours really do come out!

I do generally like I really ‘saucy’ curry, but I will always make an exception for a bit of aloo gobi.

Good things: it’s quick – all the hard work is in the prep!

Bad things: I can only imagine that if you really hate peeling potatoes (as I do) then that could be a downside… definitely not for people who hate chillies though!

Ingredients & requirements: a

  • 2 tablespoon of sunflower oil
  • 1 onion
  • 20g fresh ginger
  • 1.5 teaspoon of black mustard seeds
  • 5 curry leaves
  • 0.5 teaspoon of ground turemric
  • 0.5 teaspoon of fenugreek seeds
  • 0.5 teaspoon of hot chilli powder
  • 2 green chillies
  • 250g of ripe tomatoes
  • 400g potatoes
  • 0.5 teaspoon of caster sugar
  • 1.5 teaspoon of sea salt
  • 400ml cold water
  • 1 cauliflower

Preparation & cooking

Preparation

  1. Set aside 400ml of cold water in a larger glass or pyrex.
  2. Peel and chop up 1 onion, set aside in a small bowl.
  3. Set aside the spices (and related ingredients) in a medium bowl:
    1. Peel and grate 20g fresh ginger
    2. 1.5 teaspoon of black mustard seeds
    3. 5 curry leaves
    4. 0.5 teaspoon of ground turemric
    5. 0.5 teaspoon of fenugreek seeds
    6. 0.5 teaspoon of hot chilli powder
    7. 2 green chillies, slit lengthways
  4. Set aside in a small bowl:
    1. 0.5 teaspoons of caster sugar
    2. 1.5 teaspoons of sea salt
  5. Roughly chop 250g of tomatoes and set aside in a decent sized bowl.
  6. Cut the cauliflower into small florets and set aside on a plate or large bowl – you’re looking for around 450g of prepared weight but chill out if it’s a little over or under.
  7. Lastly, peel 400g of king Edwards potatoes, cut into 2cm cubes and set aside in a large bowl.

Cooking

  1. In a work or large deep saucepan, heat the 2 tablespoons of sunflower oil.
  2. Add the 1 chopped onion and cook over a low heat for 5 mins.
  3. Add the spices and cook for another min until the mustard seeds start to pop.
  4. Add the chopped tomatoes, stirring constantly for 5 mins.
  5. Add the chopped potatoes to the wok/pan, stir in the caster and sea salt and stir for 2 mins.
  6. Pour 400ml of cold water into a pan, bring to boil, and reduce the heat to simmer for 5 mins.
  7. Stir in the prepared cauliflower and bring the mixture back to simmer. Cook for 15 mins until most but not all of the liquid has been evaporated.

Reflections:

One reflection I got from this recipe is that it definitely packs a punch.  It’s pretty spicy! Right up my street, although I have a friends who can’t handle it at all in anyway shape or form. This meal most definitely wouldn’t be for them.

Another reflection: this reheated is doubly tasty. All the flavours mature together. Just perfect.

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