Friday, June 20, 2014

Aloo Gobi from India

When I visited India this was one of my favourite lunch meals there.  Potatoes and cauliflower go so well together in this dish.  It is quite spicy but is very tasty and surprisingly quick and easy to make.
1 small cauliflower divided into florets
4 potatoes cut into small cubes
1/2 cup water
1/2 teaspoon salt
Put the cauliflower florets and potato cubes into a pot with the water and bring to the boil.  Add the salt and cook until it is beginning to get soft but is not fully cooked.  Take them off the heat, drain and add to the curry sauce.
Curry Sauce
2 tablespoons cooking oil
1 onion finely chopped
2 tomatoes peeled and chopped
1 thumb-sized piece of ginger finely chopped
5 garlic cloves finely chopped
1/2 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon turmeric
2 teaspoons curry powder
1/2 teaspoon chili powder
1 cup water
chopped fresh coriander for garnishing
Put the oil in a large pan or wok and saute the onion, ginger and garlic until soft.  Add the tomatoes, paprika, cumin, turmeric, curry and chili powder.  Let it simmer until you have a thick sauce.  Add the half-cooked potatoes and cauliflower.  Pour in the water and let it simmer for about 15 minutes until the cauliflower and potatoes are cooked through.  Garnish with chopped coriander.  Serve as a side-dish or a starter with rotis or parathas.
Cindy Vine is a South African currently living and working in Kyiv in Ukraine. She is the author of Hush Baby, Defective, C U @ 8, Not Telling and The Case of Billy B. All her books are available on Amazon in both print and Kindle format.

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