Aloo Gobi - Punjabi Special Recipes times

                              Aloo Gobi

Aloo Gobi might be an archived dish inside the West (surely inside the UK) and is by and largely eaten as an entremets (our flesh-eating 'meat and two veg' disposition once more) But aloo gobi is often very yummy on its own and my family and that I have eaten this as a main dish with other side dishes.

This is a moderately dry dish from the North of India, probably originating within Punjab, but there are variants of it everywhere India. One especially maybe a version from Maharashtra which I had often once I was on business in Poona. With the addition of peas, this is often very fashionable during this area where it's often eaten for lunch with an easy flatbread.

Basic Ingredients

1 small cauliflower.
2 medium-large potatoes.
2 plum tomatoes (or 200g tinned tomatoes).
1 large onion.
2 cloves garlic.
Fresh green chilli.
½ inch (1 cm) root ginger.
Juice of ½ a lime.
1 tablespoon yoghurt.
Coriander leaves for garnish.
Oil for frying

1 teaspoon coriander.
1 teaspoon cumin.
½ teaspoon fenugreek.
1 teaspoon black mustard seed.
pinch asafetida.
½ teaspoon turmeric

Preparing Ingredients

Tomatoes. I nearly always used tinned tomatoes for this - it's a quite dry dish and that I find that tinned tomatoes add a touch more liquid than fresh ones.

Chilli. As always the number is up to you. I have used 1 scotch bonnet during this which was pretty hot.
You can utilize less, expel the seeds or ideally simply utilize milder chillis.  Of course, you can use more if you're a chilli-head.

Asafetida. this is often optional, I prefer to feature this to potato dishes because it adds an additional onion flavour and maybe a good digestive.

Yoghurt. is additionally optional I even have seen aloo gobi dishes both with and without - I prefer it. You can substitute milk or just water.
Oil. I usually use ghee to offer a more buttery taste but have also used mustard oil.

Basic Method

Heat a dry frypan and roast the coriander, cumin and fenugreek.
Allow these to chill then grind to a fine powder.
Finely slice the onions.
Make a glue of the garlic ginger and stew.
Strip potatoes, dice them and wash with cold water.

Cut cauliflower into florets.
Cut the tomatoes into small pieces.

Heat the oil in a heavy-bottomed pan
Add the mustard seeds and therefore the asafetida and fry until the mustard seeds start to pop.
Put within the onions and therefore the garlic/ginger/chilli paste and fry until the onions are soft.
Add the bottom spices and stir in well frying for an additional minute approximately.
Add the tomatoes, allow them to heat up then add the potatoes and cauliflower and juice.
You may get to add touch water at this stage if the dish is just too dry to cook properly.
After around 5 minutes include the turmeric and mix in.
Add the yoghurt and stir this in.
Turn the warmth right down, cover with a decent fitting lid and simmer for about 10 to fifteen minutes or until the vegetables are done.
Turn out onto a serving dish and garnish with coriander leaves.

Notes on Method

Potatoes. If I'm in need of time I sometimes Blanche the potatoes first during a steamer or microwave

Water. Aloo gobi is sort of a dry dish so you would like to see that it doesn't get too dry and stick with the pan - add water and stir as necessary. Another alternative is to transfer to a slow cooker once all the ingredients are added.