Aloo Gobi
Description
This popped up from NYT Cooking and along with the Raita, Brock charcoal-grilled some lamb chops and dinner was close to being one of the best meals of all time! Really excellent (and straightforward) recipe, but definitely have all of your ingredients prepped and lined up before you start cooking – enjoy!
Ingredients
1/4 c. avocado (or grapeseed) oil
2 large Yukon gold potatoes (about 1 1/2 lbs), peeled and cut into 1-inch cubes
1 cauliflower (about 1 1/2 lbs), cut into 1-inch florets
1/2 t. cumin seeds
1 medium yellow onion, finely chopped
1 green serrano pepper, slit down the middle (I used a can (115 mL) of green chilies)
2 cloves of garlic AND a 1-inch peeled piece of fresh ginger, both finely minced
1/2 t. turmeric AND 1 t. kosher salt
2 large tomatoes, chopped
2 t. garam masala AND 1 t. cumin
1 t. ground coriander AND 1/4 c. chopped fresh cilantro
1/2 t. Kashmiri red chile powder (1/2 t. paprika and 1/4 t. cayenne can be substituted)
1/4 c. dried fenugreek
1/2 t. amchur (dried mango powder) – or – 1 T. freshly squeezed lemon juice
Instructions
Heat the oil in a large, deep skillet over medium-high heat – I used a big pot for splatter purposes. Add the potatoes and a sprinkling of sea salt, reduce the heat to medium and cook for 8 to 10 minutes with regular stirring until some of the potatoes are a little bit golden. Use a slotted spoon to carefully remove the potatoes to a bowl and then add in the cauliflower and cook and stir for 3 to 5 minutes until some of the florets start to soften. Use the same slotted spoon to remove the cauliflower to the potato bowl and set this aside for a bit.
Stir the cumin seeds into the still hot skillet/pot, and toast them for about 20 seconds until they start to pop. Scrape in the onion and green chili(s), and stir for a few minutes until the onion has softened, making sure to scrape up all browned bits from the potato and cauliflower. Take a minute to stir in the garlic and ginger, then sprinkle in the turmeric and kosher salt and stir thoroughly to combine.
Spoon/scrape all of the potato and cauliflower back into the pot, then stir in the tomatoes, garam masala, cumin, ground coriander, fresh cilantro and Kashmiri powder. Cook and stir for a couple of minutes and if the mix seems too dry, drizzle in about a 1/4 cup of water. Reduce the heat and simmer for about 20 minutes until the potatoes are just tender, adding a tablespoon or 2 of water as needed.
Taste for seasonings – maybe more salt? – and then sprinkle on the amchur and serve. Aloo Gobi would be fantastic with anything off the grill and you can always add more heat as you wish!
