Friday, 5 September 2008

Aloo Gobi

This recipe is featured in the movie Bend it like Beckham, a favourite soccer movie of our daughters. They also like Indian food and this dish in particular. A few modifications are shown in italics.


1/4 cup vegetable oil
1 large onion, peeled and cut into small pieces (skip the onion for daughter #1)
Large bunch of fresh coriander, separated into stalks and leaves and roughly chopped (skip the coriander for daughter #3...I use it as an optional topping at serving time)
Small green chilies, chopped into small pieces (or one teaspoon chili powder)
1 large cauliflower, leaves removed and cut evenly into eighths (I cut it smaller than this)
3 large potatoes, peeled and cut into even pieces
1 large 28oz can of diced tomatoes with juice (I use a small tin of tomato paste instead and thin with a little soymilk during cooking)
Fresh ginger, peeled and grated
Fresh garlic, chopped
1 Teaspoon Cumin seeds
1 Teaspoon whole mustard seeds
2 Teaspoons Turmeric or curry powder
1 Teaspoon Salt
2 Teaspoons Garam Masala (available in spice row at bulk stores and supermarkets)

Heat vegetable oil in a large saucepan.

Add the chopped onion and one teaspoon of cumin seeds/mustard seeds to the oil.

Stir together and cook until onions become creamy, golden, and translucent.

Add chopped coriander stalks, two teaspoons of turmeric, and one teaspoon of salt.

Add chopped chilies (according to taste)

Stir tomatoes into onion mixture.

Add ginger and garlic; mix thoroughly.

Add potatoes and cauliflower to the sauce plus a few tablespoons of water or milk (ensuring that the mixture doesn't stick to the saucepan).

Ensure that the potatoes and cauliflower are coated with the curry sauce.

Cover and allow to simmer for twenty minutes (or until potatoes are cooked).

Add two teaspoons of Garam Masala and stir.

Add one tin of drained chickpeas.

Sprinkle chopped coriander leaves on top of the curry. Add yogurt, raisins and chopped almonds if desired when serving.

Turn off the heat, cover, and leave for as long as possible before serving.

Tastes even better the next day!

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