| Aloo Gobi |
Servings: 6
Ingredients:
| • Cauliflower | 1 medium | |
| • Potatoes, red | 3 medium, approx 1 lb. | |
| • Peas, frozen | 1 cup | |
| • Whole green chili | 1 Serrano | |
| • Cilantro, chopped | 1/4 cup | |
| • Canola oil | 3 Tbsp | |
| • Cumin seed | 1/2 tsp | |
| • Asafetida (hing) | pinch | |
| • Turmeric | 1/2 tsp | |
| • Ginger, grated | 1 tsp | |
| • Coriander | 2 tsp | |
| • Garam Masala | 1 tsp | |
| • Red chili powder | 1/4 tsp | |
| • Salt | 1 tsp | |
| • Amchoor (mango) | 1/2 tsp | |
| • Water | 1/2 cup | |
| Reverse Columns | ||
Directions:
- Wash, peel and cut the potatoes into 1 inch cubes.
- Cut or break the cauliflower into bite size pieces, either whole florets or halved florets. This gives the dish its characteristic visual appeal.
- Make a spice paste. Mix coriander, garam masala, turmeric, chili powder and shredded ginger with 3 Tbsp of water. Set aside.
- In a wok, 4 qt pot or fry pan that can be covered, heat the oil to a medium heat (4). When hot (but not smoking), add the cumin seeds. They will crack in a few seconds. Add in the pinch of hing and green chili. Cook for a few seconds. Add in the spice mix and cook for another minute.
- Add in the water, potato, cauliflower and salt. Mix well. Cover and cook for about 20-25 min. at low heat (3). Stir gently every 4 to 5 minutes, careful not to break up the cauliflower pieces.
- After about 10 minutes, add in the peas. If the water boils off before 20 minutes, add just a little more. By 25 min you want the water to boil off. If there is still water, boil with the cover off until it is gone.
- When cooked, add in the amchoor and some fresh chopped cilantro. Mix and taste to adjust the salt.
Notes:
Serve with roti and for protein some plain yogurt, a paneer curry or sautéed tofu on the side.
Some will add in tomatoes. You can chop 2 medium tomatoes and add them into the mix if you like. Garlic and onions are omitted to make it a little more sattvic.
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