Life’n'Such - To Good friends, good food and a good life!

Aloo Gobi

Neo (from mexico), Julie (from US), and all my non-Indian friends like this. They or sometimes even their husbands want them to learn this. So there you go! This is I think the simplest way to make this or for that matter any other vegetable indian style. This method was taught to me by Yasir’s badi mami from Kashmir. Badi mami (translated as ‘Big aunt’) loves to feed people, so incase you are trying to control your eating portions, do not sit next to her at the table. Dont say I didnt warn you , if you over-ate.

Ingredients:
1 whole cauliflower (if you are trying this recipe, I suggest using half a cauliflower) , break into florets or bite size pieces
2-3 potatoes (optional), cut into big chunks
2 medium onions, chopped
1 fresh tomato or tomato paste,
spice mix: 1 tsp chilli powder, 1 tsp garam masala, 2 tsp corriander (dhania powder), 1/2 tsp cumin (jeera) powder, 1 tsp turmeric (haldi),
oil for cooking(about 1/4 to 1/2 cup),
ginger garlic paste 1-2 tsp,
salt as per taste.

First fry the onions in the oil, till they are golden. Add the ginger and garlic paste, fry for a bit. Then add the spice mix, but be careful, they burn quickly. So keep about 1/4 cup water ready. As soon as the spices are fryed (for less than half a minute on medium flame) add the water. After the water boils, add the tomatoes or the paste. Then add the potatoes, and fry for sometime. After about 5 mins, add the cauliflower florets. Fry well. Do not cover at this point. You may add salt at this time. When you see oil seperating, then you may cover for sometime to let the cauliflower and potatoes cook fully.

Done! Eat this with chapatis or bread or rice and daal.

Note: This method can be used to make all sort of vegetables, and also egg curry. Just add more tomatoes or tomato sauce to make curry.

January 29th, 2006