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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.
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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!
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Aloo Gobi - Indian Cauliflower and Potato Curry
Aloo Gobi Recipe - potatoes and cauliflower, a traditional Northern Indian Punjabi dry curry dish is very popular across the entire Indian sub continent | rasamalaysia.com
- 1 medium cauliflower cut into florets
- 2 large russet potatoes cubed
- 4 tablespoons canola oil
- ½ teaspoon black mustard seeds or regular if cannot find black
- ½ teaspoon cumin seeds
- ½ teaspoon coriander seeds crushed in a mortar and pestle
- 1 medium onion diced
- 1 Jalapeno or any hot green pepper sliced (can use seeded or ½ seeded to tone down heat)
- 1 medium tomato diced
- 3-4 garlic cloves minced
- 1 small piece of fresh ginger thin 1 inch, grated on small hole grater or ginger grater
- ½ teaspoon red pepper chili powder
- 1/3-½ teaspoon turmeric powder
- ½ teaspoon salt or according to taste
- 4-8 tablespoons of water
- Cilantro leaves
- Wedges of lime or lemon
Optional (I do not add but some do):
- ½ teaspoon of crushed dry asafetida leaves
- ¼ teaspoon hing powder
- ¼ teaspoon amchoor powder mango powder
- Touch of garam masala for taste and garnish before serving
Heat up oil on low/medium. Add mustard, cumin and crushed coriander and cook for few seconds. The seeds will sizzle as they hit the oil.
Add the onions, jalapeno, garlic and ginger, mix and let cook for few minutes until onion is translucent and soft. Add the tomato and continue cooking for few minutes longer until mixture is cooked well and almost paste like.
Add the red pepper chili powder, turmeric , salt and four tablespoons of water and mix. Add the cauliflower florets and cubed potatoes and mix to coat cauliflower and potatoes well with the onion, tomato and spice mixture. Cover with a tight lid and let cook. Mix once in a while. Check if some more liquid is needed.
Simmer for 30-45 minutes on low heat until potatoes are super soft, garnish with cilantro leaves, add a wedge of lime or lemon if desired and serve along with basmati rice or paratha.
* I always work with a heat resistant rubber spatula. When mixing I fold the mixture gently to keep the integrity of the shape of the cauliflower florets and potato cubes.