Aloo Gobi Recipe
It’s amazing how social media has transformed communications—meeting new friends, discovering food blogs, or simply hanging out. I discovered Food Wanderings through Twitter and met Shulie Manick. Food Wanderings is a food blog with Mediterranean, Indian, vegetarian and vegan recipes, all graced with Shulie’s gorgeous food styling and photography. For this guest post, Food Wanderings share with us her Aloo Gobi recipe—a classic Indian recipe that is both healthy and delicious. If you are on Twitter, you can follow Shulie here.
Aloo Gobi, potatoes and cauliflower, a traditional Northern Indian Punjabi dry curry dish is very popular across the entire Indian sub continent. There are a few ways of cooking this dish and restaurants adjust their method of cooking for last minute assembly. Some fry them first, but I prefer to let the dish cook on low/medium heat while it’s releasing its moisture and cooks in its own juices until the potatoes melt like butter, while the cauliflower still maintains some crunchiness. I favor the frying method when it comes to okra. I did not add the amchoor powder, mango powder (see optional section), as my mom always served a wedge of lemon or lime along any curry dish she cooked for that extra tanginess if desired.
I want to take this opportunity to thank Bee for having me in her fabulous Rasa Malaysia space. I have been following Rasa Malaysia ever since I launched my site a couple years ago this winter. If it weren’t for Bee I would not have been introduced to Malaysian and other unfamiliar to my palate South Asian cuisines. I love the fact that she is a new mom to a baby boy as I sent mine off to college. These moments with your baby are so precious Bee! Enjoy!
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