Aloo Gobhi: Peasant Food for Your Soul

On a day-to-day basis, its not gourmet gimmickry that we seek. No amount of molecular gastronomy can match a mother’s loving hands that source from tradition, experience and love to concoct dishes that build sweet sweet memories.

Aloo gobhi is one such traditional classic, a hearty curry that delights both tastebuds and the heart. If you are Indian, use this recipe as a ticket home. And if you are not, experience the warmth that is North India through this one-pot vegetarian dish that has become so popular around the world.

 

To 4-5 servings,

You will need:

Two medium-sized potatoes, boiled and cubed

Three medium-sized tomatoes, diced fine

One onion, chopped fine

Half a large cauliflower or three-fourth a small one, in florets

Oil

Spices – a teaspoon of cumin seeds, one bay leaf, one pod of cardamom, two cloves, a small stick of cinnamon, a pinch of mace powder

One tablespoon ginger-garlic paste ( I use chopped fresh ginger and garlic of an equivalent amount)

Handful of raisins 

Salt

Red chilli powder – half a teaspoon or a tad more

Corriander powder -half a teaspoon

Garam masala – quarter teaspoon

Turmeric powder – a pinch

A splash of lemon

A handful of cilantro / Corriander leaves for garnish

Method of preparation:

Boil the potatoes in a pot so that they are cooked but not mushy. Peel the potatoes after running cold water over them. 

Place a skillet on a stove and coat the bottom of the pan with oil. Add in the the cumin seeds, bay leaf, cloves, cinnamon and cardamom. Once the aroma develops, add in the chopped onions and, ginger and garlic. Once the onions soften and turn translucent, add in the tomatoes, half a teaspoon of salt, Corriander powder, chilli powder and turmeric stir. Put a lid on and let a sauce develelop on a medium to low flame. Stir in upto half a cup of water into the sauce while cooking. Pick the amount according to the consistency you want. Meanwhile, microwave the cauliflower florets, with a lid on, for five minutes in a microwave.

Once the tomatoes cook down, add in the boiled cubed potatoes and raisins. Stir. Then add in the cauliflower and cook over low heat for 10 mins with a lid on. Taste, adjust for salt and spice. Add in a splash of lemon juice. Stir and garnish with cilantro.

Serve with rice, Indian flat breads or regular bread.

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