This amazing Aloo Gobhi recipe I found at http://notfromconcentrate.net/ and I love it. It’s a fun unique flavor but it’s not so full of spices that you’ll be afraid to serve it to guests (or try it yourself!) What are your favorite Indian dishes? I hope you like it.
- 1 medium onion, chopped
- 2 fresh green chilis, sliced
- 2 inches fresh ginger root, peeled and finely chopped
- small bunch fresh cilantro
- 1/2 a cauliflower
- 1 lb potatoes, peeled and cubed
- peanut or vegetable oil
- 1 tbsp butter
- 1 tbsp black mustard seeds
- 1 tsp ground turmeric
- 1 tsp ground cumin
- sea salt and black pepper
- 1 2/3 cup water (maybe more)
- 1 lemon
- Preheat the oven to 425°F.
- Set aside a few cilantro leaves to use as garnish, set them aside, and chop up the stalks. Chop off the outer green leaves of the cauliflower, break into florets, and chop the middle stem into cubes.
- Set a large oven-proof pan (we used a 3 quart dutch oven) on medium-high heat. Add 3 tbsp oil and the butter.
- Add the onion, chilis, ginger, cilantro stalks, mustard seeds, turmeric, and cumin. Cook for 7-10 minutes or until the onions are soft and golden. Stir in the cauliflower and potatoes. Season with salt and pepper, and add 1 2/3 cups water. Bring to a boil, then turn the heat down and simmer with the lid, letting the vegetables cook until they’re soft. This may take up half an hour to 45 minutes. Check the curry regularly to make sure it isn’t drying out, and add more water if necessary.
- Once the vegetables are cooked, give the curry a stir, and then put the pan into the preheated oven for another 15-20 minutes. This step is not absolutely necessary, but it gives the curry a nice consistency. If you don’t have an oven proof dish, leave the curry on the stove top simmering for another 7-10 minutes. Season with salt and pepper if necessary.