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.
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
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