Thursday, July 30, 2009

Aloo Gobi (Curried Potatoes with Cauliflower)

I've reached the decision that making aloo gobi at home is just not possible. It should be saved for eating at Indian restaurants, where people know how to make it right. When I make it at home, it just isn't the same. This particular version had mushy potatoes (I left the skin on but I don't think that was the issue) and an overpowering curry flavor without tasting like real aloo gobi. The secret might be frying the potatoes, but we all know I won't do that so maybe it just isn't a recipe we're going to master. I will continue to try, probably. Just not with this recipe. It wasn't bad, it just wasn't what I wanted.

Note: You probably know by now that I hate the Penzeys instructions, but I'm not about to rewrite them so unfortunately you'll have to sift through the unnecessary commentary to make the recipe.

aloo gobi

Aloo Gobi (Curried Potatoes with Cauliflower)
Penzeys One magazine

6 medium red potatoes
2 cups or so cauliflower florets (1/2 a medium head)
1 small onion
2 tbsp butter, olive oil, or ghee (clarified butter)
1-2 Tbsp curry powder
1 tsp ground coriander seed
1 tbsp water
1 tsp whole brown mustard seed
1/2 tsp whole cumin seeds
2-3 tbsp lemon juice (juice of one lemon)
3 tbsp fresh cilantro leaf, chopped
1 jalapeno pepper- thinly sliced and seeds removed (optional)
1/2 cup water
Salt to taste

Bring 2 quarts of water to a boil, then add red potatoes. cook as you would for potato salad, reducing heat to a high simmer and cooking until fork tender but not mushy - usually about 20 minutes. Drain the pot and rinse the potatoes until cool to the touch.

While the potatoes are cooking, bring a second smaller pot of water to a boil for the cauliflower. Cut the cauliflower into florets, and mince the onion. Combine the curry powder (start with 1 Tbsp if you don't eat curry often) and coriander with 1 Tbsp water, let stand a few minutes. At this point the potatoes should be done, and the cauliflower water should be boiling. Cook the cauliflower 3 minutes, rinse and drain. Peel the skin off the potatoes (a paring knife works best) and cube. Heat the butter/oil over medium-high heat. Add the minced onion, brown mustard seed and cumin seeds. When the seeds start to sizzle and pop, add the curry/water mix, stirring well to evenly coat the onions. Cook 3 minutes, then add the lemon juice, along with cubed potatoes and cauliflower, stirring well to coat. Add the cilantro and jalapeno, along with 1/2 cup water, turn the heat down a bit, and simmer till the vegetables are heated through and the sauce is thick - 10 min or so. Taste and add salt as desired. Traditionally served with saffron rice.

Yield: 4 servings

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