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Aloo Gobi
curried cauliflower and potato
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Ingredients:
1 Large Head Cauliflower, or 2 small
1 Large Russet Potato
1 Tbs. Olive Oil
8 Leaves Fresh Basil
1/4 Cup Cilantro
Curry Sauce:
1 Ounce Fresh Ginger
1 Ounce Shallot, 1 large or 2 small
2 Cloves Garlic, fat ones
1 Serrano Pepper, or less
1 Large Tomato, or 2 medium
1/2 Tbs. Brown Mustard Seed
1 tsp. Cumin Seed, whole
2 Tbs. Olive Oil
3/4 Cup Water or Stock
1/2 Tbs. Garam Masala Spice Mix
1/2 tsp. Ground Cumin
1/2 tsp. Ground Coriander
1/2 tsp. Salt
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Put a small pot filled with water onto the stove.
Bring water to a boil while chopping these ingredients:
Peel garlic, shallot and ginger.
Remove the stem from the pepper.
Place ingredients onto a cutting board.
Slice everything into thin pieces.
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Continue to slice and chop ingredients together into small pieces.
This will take a minute or two.
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Place peeled tomato onto the cutting board and chop into small pieces.
This will also take a minute or two.
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Place 2 tablespoons oil, cumin seed and mustard seed into a small fry pan.
Heat the oil and stir the seeds.
When the oil is hot the seeds will begin to sizzle and pop.
Let the seeds pop for a few seconds as you stir them in the oil.
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Add the chopped garlic-shallot mixture to the pan.
Stir ingredients together and continue to stir until garlic and shallots are half cooked but not brown.
You can remove the pan from the heat for a minute because the oil will be very hot and you don't want to scorch the ingredients.
Place pan back on the heat as oil cools down.
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Add chopped tomatoes to the pan.
Cook and stir tomatoes for a minute or so.
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Add ground cumin, ground coriander, garam masala and salt to the pan.
Add water or stock to the pan.
Mix everything together.
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Bring ingredients to a boil and remove from the stove.
The curry sauce can rest while you work on the cauliflower and potato.
Note:
If you taste this sauce you will notice that it is a delicious cross between and Indian curry and a Mexican salsa.
It goes great on chicken, fish and meat as a salsa.
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Rinse and clean the cauliflower.
Cut cauliflower into small flowerets.
Peel the potato; cut into medium size pieces.
The tomato is already in the curry sauce.
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Heat a tablespoon or so of oil in a large pan.
Add the cauliflower and potato to the pan.
Cook and stir ingredients for a few minutes, until potato and cauliflower pick up a little bit of color.
You will notice that stirring these ingredients is somewhat difficult because of their size and shape; just do the best you can.
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Add curry sauce to the pan and mix ingredients.
Cover the pan and cook over medium-low heat for about half an hour.
You will need to stir the ingredients from time to time.
You don't have to stir them too much, just make sure that nothing is burning on the bottom of the pan.
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While cauliflower is cooking you can rinse and spin dry your herbs.
You can chop the herbs when the cauliflower is almost ready.
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When cauliflower and potato are cooked you can remove the pan from the heat.
Check for doneness by chewing on a couple of pieces of potato from time to time.
After ingredients are cooked you can leave them in the pan for a good 15 minutes to absorbed more flavor from the sauce.
Make sure that the sauce is covering all of the cauliflower and potato.
Add chopped herbs to the pan and serve.
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