Aloo Gobi

Category: vegetables
Aloo Gobi
Aloo Gobi
(Serves 6)

1 tblsp Red Chili Powder
1 tblsp Coriander Powder
1 tsb Tomato Paste, OPTIONAL
1 tblsp Amchur (Mango) Powder
¾ tblsp Cumin Seeds
½ tblsp Garam Masala
1 tblsp Ginger, minced, mix with garlic to form a paste
1 tblsp Garlic, minced, mix with ginger to form a paste
3 tblsp Methi Leaves (Fenugreek Leaves)
1 tsp Turmeric Powder
1 tblsp Coriander (Cilantro) Leaves, chopped
1 head Cauliflower, cut into medium florets
4 Russet Potatoes, peeled, cut into large diced squares (1" x 1"),
(let them sit in a bowl of water to keep them from discoloring, after they are cut)
½ Serrano chili, finely minced, OPTIONAL, omit if you don't want the 'heat'.
1 Roma Tomato, finely minced
1/2 Onion, white, yellow or red, finely minced
3 cups Vegetable Oil, for frying
1/2 cup water
1 tblsp salt

NOTES: If you prep all the ingredients and then fry the potatoes and cauliflower in advance, the recipe will only take 15 minutes to complete. If you add frozen peas when you add the cauliflower and potatoes you have a dish called: Aloo Gobi Mattar. I commonly have sundried tomatoes in my pantry, so substituting the tomato in the recipe for 4-6 sundried tomato pieces, diced tiny really makes this dish pop! Methi leaves are half the price that Amazon sells them for in Indian grocery stores. Alternatively, you could boil the potatoes and cauliflower pieces in salted water. I typically will make my own chili powder, in this case I used Kashmir chilis, toasted then ground.
 

Add to the 1/2 cup of water, the chili powder, coriander powder, amchur powder and tomato paste (if using). Mix together well and set aside.

Heat oil in deep fryer or large (non-coated) pan to 350 degrees and cook potatoes then cauliflower until cooked. Set these aside.

In a large skillet, large enough to hold all the ingredients, add about 5 tblsp of the oil you just used to fry your potatoes and cauliflower in. Turn the heat to medium/low and add in the cumin seeds.

After the seeds have had a chance to toast slightly, not blacken, about a minute, add in the ginger/garlic paste, tomatoes, chili pepper, onions and turmeric powder. Saute over medium heat until the tomato pieces break down into a mush or sauce (Masala) about 8-12 minutes.

Add the water/chili/spice mix into the pan and also add the salt into the mix, then rub the methi leaves between the palms of your hands, to break it up into the mix. Also add the coriander (Cilantro) leaves.

Now add the potatoes and cauliflower, that were deep fried, into the mix and mix until the vegetable are well coated, bring to a simmer. I like to cook the liquid down to a thick gravy or until there's almost no water left. (It's up to you, some prefer a gravy style finish or like myself a dryer version). Finish by sprinkling the Garam Masala over the top. Serve.

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