Aloo Gobi with Garam Masala (Indian style)
India has an interesting mix of people eating vegetarian and non-vegetarian food. It's hard to tell the proportion but at the end of it we do come up with excellent variations on both veg and non-veg dishes. Two days back, when I posted one article on the good old 'garam masala', my friend from US was inquisitive about the recipes that should go well with the spice blend. Today, I will explore one of the age old, traditional recipes that's been a hit with our family since many generations now.
Read the article on Garam Masala by clicking here.
Aloo Gobi Curry
Aloo gobi is cooked in an Indian curry sauce. It's old but never outdated. Aloo means potato and gobi means cauliflower.
* oil/ ghee (clarified butter)
* cauliflower, broken into small florets
* potatoes, peeled and cubed
* cumin seeds
* turmeric powder
* coriander, cumin paste (the whole seeds are soaked and ground)
* red chili paste
* ginger paste
* garam masala (whole)
* Salt to taste
Note: you can also use chopped onions.
Heat the oil mixed with ghee in a wok. Toss the cumin seeds, whole garam masala, bay leaf in the oil for a few seconds till they get a shade darker. Add the rest of the ginger, cumin, coriander, red chili paste and saute till the mix dries up. Add sugar (a pinch, for colour), salt and turmeric powder. Add the previously fried cauliflower florets and the fried potato cubes. Mix the vegetables with the curry paste. Allow it to cook till the potato gets tender and the cauliflower beautifully absorbs the spices. Add little amount of water, cover the wok till the ingredients absorb the remaining water. Season with garam masala powder, one tea spoon of ghee and garnish with freshly chopped coriander leaves.
The vegetables should absorb all the flavour of the spices maintaining their individual integrity. And if you could strike a balance with the right amount of spices, water and the cooking - you are a great cook!
Accompaniment: freshly cooked white rice, fresh lime, whole green chili.