Aloo Gobi
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1 onion (yellow or white)
3-5 chile serrano peppers
1-2 teaspoon cumin
1 teaspoon garlic
1 teaspoon ginger
4-5 small-medium potatoes
1 tomato
1 head of cauliflower
1 teaspoon ground cayenne red pepper
1 teaspoon paprika
1 teaspoon turmeric
2 teaspoon coriander
2 teaspoon garam masala
1-2 tablespoons of canola oil
Wash the potatoes - they work with or without their skins (the skins have some great nutrients though!). Cut up the potatoes and set aside.
Dice the chile serrano peppers as well as the onions (the peppers and onions will be sautéed at the same time).
Wash and split up the cauliflower. Dice the tomato.
Use a large saucepan because this becomes a very large mixture! I use canola oil - but you can use whatever -to saute the onions and peppers.
Once the onions are translucent add the cumin always keep stirring so the bottom doesn't burn. Cook over medium heat and give the recipe time - the longer the spices heat up the spicier/hotter they'll become.
Stir in the cumin and cook for a minute or so then add the garlic and ginger.
To prepare aloo gobi as traditionally as possible at this point the recipe calls for bhoona - a cooking technique - keep stirring until the mixture becomes paste-like, add 1/4 cup - 1/2 cup of water and cover for a few minutes until the mixture becomes more paste-like, or like a gravy.
Add the potatoes and the tomato and remember to constantly stir the recipe to avoid burning the bottom. Again it should become like a gravy and cover the potatoes. Bhoona.
Add the cauliflower and add the cayenne red pepper, paprika, turmeric, and coriander (everything else except the garam masala).
The potatoes and cauliflower will be pretty tough - so again stir until the spices make a paste/gravy. Bhoona.
Now the potatoes and cauliflower should be softer - sprinkle on the garam masala and cover for another 15 minutes or so and serve with basmati rice!
SO HOW'D IT GO?
I love this recipe! Like the others said, be sure to scale down the heat if you like more mild dishes. Personally, I could skip the serranos and get the heat from the spices. I added about 1-1/2 cups of chickpeas just because I like them, and used 4 tomatoes instead of just one. Served over Basmati rice.
I should have listened to the previous poster! This recipe was way too hot. My boyfriend liked it anyway. I also think it needs a bit more cooking time and water.
First of all, this does make a lot!! I had to switch from my largest skillet to my stock pot when I went to add the cauliflower. Make sure you are prepared to eat this for quite a while (made enough for dinner tonight plus two lunches and another dinner frozen for later).
I followed the recipe closely except I substituted a can of diced tomatoes for the whole tomato and dried jalapenos for the serrano chilis. I never got a paste- or gravy-like consistency, but I did add water and saute until evaporated after the addition of each ingredient. By the end it was pretty soupy (from the canned tomatos), but it cooked down during the 15 minutes covered. Watch the spices, I would maybe skip the cayenne next time because the cayenne combined with the peppers made it almost too hot. It kind of overwhelmed the other spices.
Overall, I would say it was pretty good. It was worth the effort because I got two dinner- and two lunch-sized portions out of it. Next time I would cut down the heat so the other spices come through more and probably just toss everything in at once to simplify the whole bhoona procedure.