Probably one of the best tasting aloo gobi’s ever. One of my dearest Indian friends always used to tell me that my aloo gobi was better than her mum’s, and her mum was a great cook – so that was a well appreciated compliment. I think this delight tastes better the day after it has been cooked – if that is not possible, try and make it in the morning for serving at dinner time.
INGREDIENTS
1 small cauliflower – florets only, pre-steamed
3 medium-sized potatoes, precooked, and cut into squares
1½ cups petit pois (I used frozen)
1 Tbsp tomato puree (optional)
1 large onion, finely chopped
3-4 cloves garlic, chopped
1 orange habanero chilli, chopped (very hot, so handle with care !)
1/8 cup olive oil or vegetable ghee
¼ tsp asofateida
¼ tsp ground coriander
½ tsp ground cumin
1 tsp panch puren
½ tsp coriander seeds
½ tsp garam masala
salt to taste
2 tsp ginger, chopped
½ tsp turmeric
1 cup (250 ml) water
METHOD
First pre-steam your cauliflower florets, and pre-boil your potatoes until soft and set them aside. Fry your spices for one minute, then add your onion, garlic and chilli, and stir on and off on a low heat for a good 5 minutes, or until the onion is soft. You can add your ginger in the meantime. Now stir in your tomato puree and peas, stir well, and let things cook for a further 10 minutes, making sure nothing sticks, then spoon in the pre-cooked cauliflower and potatoes.
Add the water, and any remaining ingredients – simmer for a further 20 minutes or so to allow the spices to penetrate the vegetables.
Garnish with freshly chopped coriander, and enjoy with basmati rice or any Indian bread of your choice.
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010
Another great recipe, thank you!
Hi Vanessa, glad you enjoyed it ! 🙂
Wow – made this tonight and it’s an explosion of flavors while eating it. My husband is on his way to work during the blizzard in DC and he will be nice and warm with this for dinner! I wasn’t sure when to add the olive oil so I put it in at the beginning. Was that right? I went to my Indian grocer and got the asofateida and the panch puren. I had the rest except for the peas! Can you imagine? Then I remembered one of my neighbors moved and left me peas in a can. Used those and it worked! I was surprised. This is really delicious. I love MWV and can’t wait for my copy of Yasuo!
Hi there Kerry, you added the oil at the right time. Well done, and hope you enjoy the other curries from my blog, they’re all highly rated. Glad your husband will enjoy this too – yes, a very warming dish. Thanks for pre-ordering my book ! Cheers and look forward to your future comments on my blog ! 🙂
Ok, I am dying to make this but I saw an ingredient that I have no idea what it is – so I thought I would ask. It is called: asofateida . What is that and where would I purchase it?
Thanks, in advance 🙂
Hi Valerie, here is the info you need for asafoetida : https://en.wikipedia.org/wiki/Asafoetida – it is a spice often used in Indian cuisine, it is strong and great to use in many curries, in particular with lentils and beans as it also helps to reduce flatulence. We love the flavour it yields in curries. It can be purchased online or from a asian food stores. Hope this helps.
Half of the ingredients, I don’t know what they are. Not sold in my grocery store.
Nikki Hi there – I don’t suppose that all the ingredients are found in ordinary grocery stores, but most of the spices you will find either online or from Asian stores. I am taking a guess here with what I think you may need to know. Chillies can be any chillies
Asafoetida can be purchased online or in asian stores it is a spice
Panch Puren is also a mix of 5 spices which are sold together and called panch puren, again you will find them sold in Asian stores, and the rest of the spices the same.
Petite Pois – baby peas, any sort will do.
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Love this recipe.It’s my favourite.I love the way you cook aloo gobi.Thanks for sharing.