03-27-2004, 02:04 PM
I've mentioned before that I have a few Indian friends who cook for my wife and I all the time - well, they taught me one simple dish and it is so damn good I'm sharing it (actually they have given me a copy of their mothers cook book :D ). Anyway, the taste of genuine Indian food is a million times removed from a Sharwoods bottle. I hope you enjoy this!!!
Gobi Aloo (Cauliflower and Potatoes in 'Gravy')
Recipe by Karrishma and Brindha
1 large baking potato, cubed
1/2 head cauliflower, cut up
2 onions, sliced
3 cloves garlic crushed
1 inch ginger, finely chopped
2 tomatoes, chopped
1 t chili powder (not the kind you use to make chili con carne, but actual powdered chilis) - adjust to taste
1 t cumin
1/2 t turmeric
1 t curry powder
1 t garam marsala
1/2 t coriander powder
1 T salt
Cook the onions in oil or ghee over high heat until they are dark brown - here's the first secret of Indian food - really really brown the onion - they actually look burnt to me. Add the garlic and ginger, stir for about 30 seconds. Add the spices (including salt), stir for about 30 seconds. The salt is the magic ingredient to Indian food - that flavor that is so hard to emulate is a ton of salt - so if you really like Saag's or the potato dishes this is the flavor you like. Now add the tomatoes and cook hard until they start to disintegrate. Add the potato and cauliflower. Add about 1 - 1 1/2 cups water - enough to simmer the vegetables. Cover and simmer until vegetables are done. Uncover and reduce if you want, until the gravy is desired thickness.
It'll be spicy (just use less ifyou don't like it too hot) but bear in mind Karrishma and Brindha wanted to put in about 3-4 times as much chili powder.
Give it a go and tell me what you think.
Gobi Aloo (Cauliflower and Potatoes in 'Gravy')
Recipe by Karrishma and Brindha
1 large baking potato, cubed
1/2 head cauliflower, cut up
2 onions, sliced
3 cloves garlic crushed
1 inch ginger, finely chopped
2 tomatoes, chopped
1 t chili powder (not the kind you use to make chili con carne, but actual powdered chilis) - adjust to taste
1 t cumin
1/2 t turmeric
1 t curry powder
1 t garam marsala
1/2 t coriander powder
1 T salt
Cook the onions in oil or ghee over high heat until they are dark brown - here's the first secret of Indian food - really really brown the onion - they actually look burnt to me. Add the garlic and ginger, stir for about 30 seconds. Add the spices (including salt), stir for about 30 seconds. The salt is the magic ingredient to Indian food - that flavor that is so hard to emulate is a ton of salt - so if you really like Saag's or the potato dishes this is the flavor you like. Now add the tomatoes and cook hard until they start to disintegrate. Add the potato and cauliflower. Add about 1 - 1 1/2 cups water - enough to simmer the vegetables. Cover and simmer until vegetables are done. Uncover and reduce if you want, until the gravy is desired thickness.
It'll be spicy (just use less ifyou don't like it too hot) but bear in mind Karrishma and Brindha wanted to put in about 3-4 times as much chili powder.
Give it a go and tell me what you think.