Posted in Food, Recipes

Aloo Gobi

Cauliflower. Potatoes. Heavenly spices. That’s the basic recipe. I stocked up on some dals (lentils) not too long ago and have been looking for some recipes. This one calls for canned chick peas, but it was too good to pass up. Try it and see if you agree. And sorry for the wonky formatting. I copied it from the Allrecipes.com, at: http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=151997&origin=detail&&Servings=4

By the way, I substituted 1/2 cup of yogurt, 1 cup of water and dried unsweetened coconut for the coconut milk. It was fabulous.

Alicia’s Aloo Gobi
recipe image
Rated: rating
Submitted By: Alicia
Photo By: apple.strudel
Prep Time: 10 Minutes
Cook Time: 1 Hour 20 Minutes
Ready In: 1 Hour 30 Minutes
Servings: 4
“Here’s a variation of Aloo Gobi, a traditionally dry Indian dish consisting of potatoes and cauliflower. This recipe calls for coconut milk, tomatoes and chickpeas for a savory main dish in a spicy sauce. Serve with basmati rice or, better, with breads such as roti, naan, or pita.”
Ingredients:
1/4 cup olive oil
1 medium onion, chopped
1 tablespoon minced garlic
1 teaspoon cumin seeds
1 (15 ounce) can diced
tomatoes
1 (15 ounce) can coconut milk
2 tablespoons ground
coriander
1 tablespoon salt
1 tablespoon ground turmeric
1 tablespoon cayenne pepper
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cardamom
3 large Yukon Gold potatoes,
peeled and cubed
1 medium head cauliflower,
chopped into bite size pieces
1 (15 ounce) can garbanzo
beans, drained
2 tablespoons garam masala
Directions:
1. Heat oil in a large pot on medium-high heat and add onion. Cook until softened, about 4 minutes, then stir in garlic and cumin. Continue to cook until onion begins to brown.
2. Stir in tomatoes and coconut and the coriander, salt, turmeric, cayenne pepper, cinnamon, ginger, and cardamom. Stir until mixture begins to boil, then put in the potatoes, cauliflower, and garbanzo beans. Blend well. Reduce heat to low and cover.
3. Simmer until the potatoes are tender, 45 minutes to an hour (this will depend on the size of the potato chunks). Sprinkle in the garam masala, stir, and cook for an additional 5 minutes.
ALL RIGHTS RESERVED © 2011 Allrecipes.com Printed from Allrecipes.com 3/31/2011

Author:

Writer, Walker, Entrepreneur, baby-boomer

2 thoughts on “Aloo Gobi

    1. We didn’t have any flat bread, so we ate it with rice. It was fabulous. I do a lot of Indian cooking, actually. I learned about Indian cooking styles and spices from a friend of mine who used to work at Harvard. I worked there too, in the 1990s. I ended up helping her put out a (photocopy) cookbook with her recipes. I think she was from either New Delhi or Mumbai, I don’t remember which. Her cooking style would reflect that part of the country, or so I’d guess.

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