Aloo Gobi

Continuing the Indian food tour, I give you Aloo Gobi. It's cliched and common, but damn do I love it. I order it whenever I have the chance. I once tried to order it in an Indian restaurant in Jerusalem (your head is spinning with cross cultural bastardization now) but was told the kitchen could not "get any Kosher cauliflower today." I was perplexed, as I'm sure you are, as to what constitutes "Kosher" cauliflower. So apparently, every seventh year Kosher laws dictate that no Jew can buy food that was grown by a Jew on Jewish land. For this entire year, most Israeli farmers lease their land to teh gentiles. I guess it mirrors the Sabbath seven increment cycle? I'm not versed in the intricacies of this tradition, but needless to say, I wish I had some aloo gobi that day. Lucky for you, you can now make it at home...

Aloo Gobi
from ecurry.com

1 Head Cauliflower, Kosher or otherwise
3 Medium Potatoes, peeled and cubed
1 Small Onion, Halved and sliced thin into half moons
3″ Fresh Ginger, grated/minced/made into a paste
3-4 Green Hot Peppers, sliced
1 Large Tomato, grated/pureed
1 Teaspoon Turmeric, divided
1″ stick of Cinnamon
2 Cloves
2 Green Cardamon
1 Teaspoon Coriander Powder
1 Teaspoon Cumin Seeds
Salt
1 Tablespoon Red Chili Powder (Optional)
Fresh Cilantro, chopped for garnish
1/4 Cup Oil, divided + 1/4 Cup Oil

Wash and drain the cauliflower florets. Sprinkle 1/2 teaspoon turmeric and salt on the florets and give them a good shake so the turmeric and salt roughly coats them.

Wash and drain the potatoes. Sprinkle 1/2 teaspoon turmeric and salt on them and give them a good shake so the turmeric and salt roughly coats them.

Take 1/4 cup of oil and pour about half of it in a thick bottomed pan. Heat the oil and saute the cauliflower florets in the oil at medium heat for about 5-7 minutes, while tossing frequently, till there are light brown spots on some of the florets. Remove with a slotted spoon and set aside.

Heat the rest of the oil (the other half of the 1/4 cup) in the same pan. Saute the potatoes the same way you did the cauliflower. Remove and set aside.

Heat the rest of the oil (the 1/4 Cup). Add the cinnamon, cloves and cardamom; when a sizzle and get fragrant add the cumin seeds. When the seeds sizzle add the onion slices and fry at medium heat till they are clear and soft. Add the ginger, peppers and the tomatoes and fry for about 2-3 minutes everything gets mushy and soft. Add the salt and the coriander powder and fry some more for about a minute or two; you will see the oil separate on the sides and entire mix will slightly bubble.

Add the pre sauteed  potatoes to the pan and toss well along with all the cooked ingredient mix to combine well.  Cover and cook  at low to medium till the potatoes are about half cooked. Now add ll the florets  of the cauliflower to the pan and toss well; all the pieces should be well coated with the mix.

Add 1/2 cup warm water to the pan and cover; cook at low to medium heat till the cauliflower florets and the potatoes are fork tender. Check to see that they do not get mushy.

Once they are fork tender, uncover, increase the heat and cook at high heat till there are almost no liquid left in pan. This is kind of dry dish and whatever spice mix remain will just coat the potatoes and florets; there should no liquid sauce left in the pan.


My Grade: B, I was so afraid of it getting mushy that I undercooked it. At least the leftovers will be better?
Recipe grade B kind of scattered and the original recipe said to add 2 half portions (okay) of tumeric, but then later says to add more tumeric?
Diagnosis - needs a better recipe because I know I'll be making this more often