Authentic Indian food is known for its deep and robust flavors. Especially Indian curry and masala dishes. I’ve written about a couple Houston favorite like Raja and Govindas. When I am craving flavor and spice, chicken tikka masala and yellow vegetable curries are my go to’s. Though my home cooked Indian meals are a far cry from the yummy Indian cuisine served around town, they’re still delicious. Most noteworthy is this vegetarian Aloo Gobi Curry!
Aloo Gobi is a traditional Punjabi dish consisting of potatoes (aloo), cauliflower (gobi) and green peas. You’ll find traditional Indian spices here like turmeric, cumin seeds and coriander. These spices provide great base flavors, especially when lightly toasted with a cinnamon stick and Turkish bay leaf.
Delicious food takes time. That’s one very important note when preparing an Indian dish. The key is in the simmer. A quality curry or masala has simmered for hours, on low heat, preferably in the kitchen of a Punjabi grandmother. Allowing your curry mixture to slowly bubble for 20-30 minutes yields quality results.
Aloo Gobi is a very comforting and warm curry. That’s not too spicy, with well rounded flavor. It also meatless. Which is always a plus for my vegetarian readers. The combination of potato and cauliflower leave you full and satisfied. Serving this dish with rice also aids in ensuring you aren’t hangry in 30 minutes.
Though this recipe is fairly easy, there are a few points to note. It’s important that your curry mix be allowed to reduce. Don’t rush this process, as it provides the base of flavors to the dish. Simmering for roughly 10-15 minutes will form the base you need. Also, don’t be afraid to add more spices. We prefer a little kick to our curry so I increased the amount of chili powder.
Additionally, If you’re running short on time, steam your potatoes to cut down on cook time. This will cut about 10 minutes off your cook time. When I make this dish again, I will let the potatoes cook in the curry mixture. This will make the dish even more flavorful.
ALOO GOBI CURRY
Aloo Gobi is a traditional Punjabi dish consisting of potatoes (aloo), cauliflower (gobi) and green peas. You’ll find traditional Indian spices here like turmeric, cumin seeds and coriander. These spices provide great base flavors, especially when lightly toasted with a cinnamon stick and Turkish bay leaf. This recipe yields eight (1) cup servings. (Cook time: 45 minutes)
1 medium red onion chopped
2 medium tomatoes chopped
1 inch of fresh ginger peeled
2 small green chilies
2 cups of cauliflower (gobi) broken down into florets
1 cubed russet or bakers potato cut in cubes
1/2 cup frozen green peas
2 tbs cooking oil
1 tsp of cumin seeds
1 bay leaf
1/2 inch cinnamon stick
1/4 tsp of tumeric
3 tsp red chili powder
1 1/2 tsp coriander
1 tsp ground cumin
1/2 tsp of Garam masala
1 1/2 cup of water or broth
To make the Curry Paste, simply add the ingredients to a blender or mini chopper and mix until smooth. Your paste will be pink and think.
Heat oil in large, deep skillet. Once hot add cumin seeds and listen for the “sizzle.” Add the Bay lead leaf and cinnamon stick. Sauté for about 40 seconds, or until you smell the cinnamon.
Add tomato mixture and SIMMER until all liquid has evaporated and solid paste has formed. About 10-15 minutes depending on the amount of liquid contained in the selected tomatoes and pepper.
Once past has formed stir in spices and sauté for a minute or two.
(turmeric, red chili powder, cumin, coriander and salt)
Add water or broth to paste and stir.
Add Aloo, Gobi and Green peas to mixture and stir. Ensuring that all of the ingredients have been topped with sauce. Cover and cook until potatoes are and cauliflower are soft. STIR once or twice to keep ingredients from sticking.
*If the mixture gets to dry add a splash of water or broth.
Add Garam Masala and simmer for 1-2 more minutes. Taste and add additional salt as needed.