Aloo Gobi

Stacy attended an evening cooking class with a friend and learned how to cook a few Indian dishes.  Her first attempt at home was the dish Aloo Gobi, made famous here in America from it's reference in the movie, Bend it Like Beckham. The dish is described as a traditional north Indian delicacy which is a dry dish made from Potatoes and Cauliflower and Indian spices. We just call it awesome. It's normally considered a vegetarian dish, but it tastes incredible when served on top of chicken!

Alayna and Cavell turned their noses up at the dish, but Lex really enjoyed it.  Stacy and I were both surprised because this dish has a pretty strong flavor, but he kept diving for the spoon and sucking on the food to get all the flavor out before swallowing.  At least one of our kids can appreciate a good chunk of cauliflower.

Here's the recipe Stacy received from the Executive Chef at Gourmage who taught the cooking class.  The changes we have made are in parenthesis.

Aloo Gobi

Ingredients:

1/2 cup vegetable oil (We use just enough olive oil to saute the onions.)

1 Medium onion, medium diced

1 Bunch fresh Cilantro, separate leaves from stalks and chop the stalks

1 Small Green chili, minced

1 Large head Cauliflower cut into larger bite sized pieces (we've been using frozen)

3 White potatoes peeled and cut into bite sized pieces (we use sweet potatoes)

1 Can whole peeled tomatoes, grated (we use 1 can diced)

Thumb length fresh ginger peeled and grated (1 1/2 tsp of or frozen, grated ginger)

3 Cloves garlic, grated (minced)

1 Tblsp Cumin seeds

2 tsp Tumeric

2 tsp Salt

2 tsp Garam Masala (recipe follows)

Directions:

Heat oil in a large pan or Wok over medium heat.  Add onion and cumin.  Cook till onion is creamy golden.  Add chopped cilantro stalks, tumeric, salt, and minced chili.  Stir in tomatoes, ginger, and garlic.  Mix well to combine and add potatoes and cauliflower.  Completely coat the potatoes and cauliflower in the sauce and add a few spoonfuls of water (to keep vegetables from sticking).  Cover, reduce heat and simmer for about 20 minutes (or until potatoes are tender).  Gently stir in Garam Masala and remove from heat.  Sprinkle chopped cilantro leaves on top and cover until ready to serve.

Garam Masala

1 Tblsp ground Cumin

11/2 tsp ground Coriander

11/2 tsp ground Cardamom

11/2 tsp ground Black pepper

1      tsp Cinnamon

1/2   tsp ground Cloves

1/2   tsp ground Nutmeg