India ~ Dinner ~ Aloo Gobi

Aloo Gobi

When I first found this recipe I was slightly turned off of the idea of cauliflower and potatoes, I mean come on, MORE potatoes?! The kids were hungry though and I had purchased cauliflower that was now staring me down every time I opened the fridge looking for something, anything else to make. It mocked me, reminding me that it would sit there and spoil soon if I did not give in and use it already. 

To make a long story short, or at least shorter, I gave in and made Aloo Gobi.

Without ruining the ending too much, I Loved It! Oh wait, I guess that ruined the ending quite well didn't it. So much for suspense. Let's get to the recipe then the review.

Recipe (courtesy of Manjala's Kitchen)
Ingredients:

• 2 cups of cut cauliflower (cut into small florets)
• 2 medium potatoes (cubed into bite sized pieces)
• 1/2 inch shredded ginger
• 3 teaspoons coriander powder (dhania)
• 1/4 teaspoon turmeric (haldi)
• 1/4 teaspoon cayenne pepper ( lal mirch)
• 3 tablespoons water
• 3 tablespoons oil
• Pinch of Asafetida (Hing)
• 1/2 teaspoon cumin seeds (jeera)
• 2 green chilies, sliced in long pieces
• 2 bay leaves
• 1 teaspoon salt (to taste)
• 1 teaspoon mango powder (amchoor)
• 2 tablespoons of chopped cilantro (green coriander)
• 1/4 cup water as needed

Method:

1. In a small bowl, mix the shredded ginger, coriander powder, cayenne pepper, turmeric, and 3 tablespoons of water to make a paste.
2. Heat the oil in a pan. Test the heat by adding one cummin seed to the oil; if seed crack right away oil is ready.
3. Add hing and cumin seeds to the oil after seeds crack add the bay leaves and green chilies and stir for a few seconds.
4. Next, add the spice paste and stir for a minute until spices start leaving the oil.
5. Add cauliflower, potatoes, 2 tablespoons of water and salt. Mix well. Cover the pan and let it cook on medium heat for about 15 to 20 minutes until the vegetables are tender. Make sure to stir gently every 3 to 4 minutes.
6. Lastly, add the mango powder and fresh cilantro (green coriander). Mix everything and cover for a minute. Adjust the salt to your taste.

What I did Differently
The first time I made this, I fried the potatoes in oil before I added them to the pan with the other ingredients. I have since then made it several times, a few times I followed the recipe to the T and I will say that the flavor and texture was the best when I fried the Potatoes first.
I also did not have Mango powder, so I sliced fresh Mango and added that to the pan once it was done, so that it did not get too mushy.
And I have no idea where to find Asafetida, so I excluded that ingredient.

My family's Reaction
My family was too busy stuffing their faces to answer the question, however i got two thumbs up, a head nod and a Yumm spoken with full mouth.
So I take it was a success.

This is a must make if you are thinking about exploring world cooking.