Friday, October 17, 2008

Aloo Gobhi

Here is my recipe for aloo gobhi, or cauliflower and potato stir fry. The trick is not to add any water. It is a dry veg, not a wet one. This is easisest to cook in a non-stick wok shaped pot with a lid, but any deep non-stick pot with a lid will do.

1 small head phool gobhi--cauliflower, chopped into florets and washed

3 quick cooking potatoes, (they must be the kind that cook in 20 minutes, not the baking kind that take an hour) cut into small cubes and soaking in water

1 small onion sliced

4 garlic cloves cut into slivers

1 tsp crushed fresh ginger

1 tsp whole cumin seeds

1/2 tsp turmeric

1/2-1 tsp red chili powder

1 heaping tsp ground cumin

1 stick cinnamon

3-4 cardamon pods

2 bayleaves

5 black pepper corns

5 cloves

(all of these whole spices come together in a packet of whole garam masala in small quantities to make it easy for you so you don't have to buy separate packets of each)

2-3 whole red dried chilies

2 fresh green chilies cut in bite sized chunks (de-seed if u like)

2 table spoons of roughly chopped fresh cilantro

1/2-1 tsp garam masala powder

2 tables spoons oil

salt to taste

Heat oil in wok until very hot. Add in the whole red chilies, the cumin seeds, the bay leaves, cloves, pepper corns, cardamon, cinnamon stick, and fry around for about 1 minute. Then add in the onions, garlic, ginger. Fry until onions look translucent and garlic looks crispy. Then add in the turmeric, red chili powder, and cumin powder. Let this sizzle for one moment, then add in the potato cubes. They must still be wet from soaking in water...this creates steam to help them cook. Stir around well for a few minutes, getting the masala color on them. Then lower heat to medium and cover. Leave for 10 minutes, stirring a couple of times to prevent bottom sticking. Then turn up the heat and add in the gobhi---it helps if you gobhi is a tad wet from being washed as well. Stir again coating in the masala oil. You should add your salt now, too. Then lower heat to medium again and cover for about 10-15 more minutes, stirring occasionally. By now the potato and cauliflower are both cooked, and it is done. They should be fully cooked, but slightly crisp. Definately not mushy and falling apart. Now add the pinch of ground garam masala and the chopped green chilies. With the heat off, cover again and allow the green chilies to steam a bit for a few minutes. Then uncover, add in the chopped cilantro garnish, and serve.

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