Aloo Gobi

So, the husband comes home the other day and asks to see the pictures.
What pictures, I ask him.
The ones you clicked of the aloo gobi, he responds.

(As you can seee, he has become very conditioned to this cooking-clicking-reviewing the pictures-then finally eating routine).

But I didn't click any, I tell him
Oh, aren't you going to blog about it, he queries.

Blog? About aloo gobi? No, not really, I tell him.
For one, it is the most basic of veggies. Everyone knows how to make this.

Ahem, he smiles. Everyone knows how to make it, he repeats.

For, a long time ago, aloo gobi was my nemesis. I'd never get it right - either the potatoes would be burnt or the gobi (cauliflower) would be mushy and over-cooked. But then, one learns!

So well, yes, I know that aloo gobi is one of the easiest of all veggies that one can make. That almost everyone has their own perfect way of making it. Here's mine.




Ingredients:


Cauliflower, broken into florets - 1 1/2 cup
Potato - 1 large, peeled and cut into cubes
Ginger - 1 tbsp, grated
Cumin seeds - 1 tsp
Dry masalas: cumin powder - 1 tsp, coriander powder - 1.5 tsp, turmeric - 1/2 tsp,
aamchur - 1/4 tsp, red chilli powder - to your taste

Oil - 1.5 tbsp
Salt

Chopped coriander

Method:

Par-boil the potatoes with a pinch of salt and turmeric. Drain and set aside.

Heat oil and fry the cumin seeds until they begin to splutter. Add the cauliflower florets and the ginger and stir on high heat for about 5 minutes.

Add in the par-boiled potatoes, all the dry spices and salt and stir till all the vegetables are evenly coated by the spices. Cover and cook on a low flame for a further 10 mins or until the vegetables are cooked, stirring frequently.

Garnish with coriander and serve hot with rotis.

Notes:

As far as possible, avoid adding any water when making aloo gobhi, else the cauliflowers will look quite wilted. If the veggies start sticking to the bottom of the pan, just sprinkle a few drops of water.

You could also add some green peas or carrots to make a more colourful dish.

I sometimes substitute the cumin SEEDS with kalonji or panch phoran to change the taste a bit.

The stalks and leaves of the cauliflower are edible and nutritious. If you have the time, combine these with some mushrooms, tomatoes, salt, garlic, cloves, cinnamon and bay leaves to make vegetable stock. Freeze the stock in ice trays and use it to flavour your soups or to cook pasta.