No introduction needed
The original world famous Aloo Gobi
I took my mind off kitchen gadget experiments and focused on other interesting projects this week.
First I tried to organise a big dancing evening to Guilty Pleasures, a cheesy club night at Koko Camden. An invitation to skin a cat may have received a more rapturous response.
“I’m not paying Â£18 to dance to cheesy music.”
“Are you seriously taking clubbin’ advice from the Daily Telegraph??”
Then I decided to ditch my 80s-style superbitch look and brighten up my wardrobe. This worked slightly better and I can’t wait to unveil my new look at tomorrow’s karaoke party (may the Lord help them all).
In the midst of party planning and serious shopping, I also managed to cook two very delicious version of potato and cauliflower curry – aloo gobi and aloo phulkophir dalna.
Aloo gobi is the dry North Indian way to make it and aloo phulkophir dalna is the Bengali curried style.
I received requests for both recipes and it’s a great way to show how the same dish can differ hugely depending on the part of India it comes from.
I’ll start with aloo gobi, the dish immortalised by the unreasonable aunty in Gurindar Chaddha’s Bend it Like Beckham. It is eaten regularly by North Indians and Punjabis, especially in winter when cauliflowers are in season.
400gms cauliflower, cut into large florets
4 large new potatoes halved or two large normal potatoes peeled and quartered
1 small onion, chopped
1 clove garlic, chopped fine
Half inch ginger, grated
1 tsp coriander powder
1 tsp cumin powder
Half tsp garam masala
Quarter tsp turmeric powder
Half tsp chilli powder
1 tbsp oil
Fresh coriander to garnish
Salt to taste
Heat the oil and fry the onion, garlic and ginger. Throw in the potatoes, all the powders apart from the garam masalas, add a tiny bit of water, cover the pot and cook the potatoes.
Don’t add too much water but make sure there is just enough to cook the potatoes.
When the potatoes are almost cooked (you will be able to insert a fork into the potatoes with some difficulty), add in the cauliflower.
Again, cover the pot and cook until the cauliflowers become soft and a fork can be inserted into them easily.
It’s very important to add the cauliflower when the potatoes are almost cooked or they’ll be overcooked.
Add salt and sprinkle garam masala and fresh coriander to finish. This dish should be served bone dry, ideally with some naan or roti.
This entry was posted on Friday, March 16th, 2007 at 11:54 am and is filed under Cooking to impress, Entertaining, Highlights, Vegetables, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.