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Aloo Gobi from Bend It Like Beckham (food.com)

Ingredients

  • 1 ⁄4 cup vegetable oil
  • 1 large onion peeled and cut into small pieces
  • 1 bunch fresh coriander cilantro, separated into stalks and leaves and roughly chopped
  • 1 small green chili chopped into small pieces (or one teaspoon chili powder)
  • 1 large cauliflower leaves removed and cut evenly into eighths
  • 3 large potatoes peeled and cut into even pieces
  • 2 8 ounce cans diced tomatoes
  • fresh ginger peeled and grated (1 generous tablespoon)
  • fresh garlic chopped (1 generous tablespoon ~4 cloves)
  • 1 teaspoon cumin seed
  • 2 teaspoons turmeric
  • 1 teaspoon salt
  • 2 teaspoons garam masala

Instructions

  • Heat vegetable oil in a large saucepan.
  • Add the chopped onion and one teaspoon of cumin seeds to the oil.
  • Stir together and cook until onions become creamy, golden, and translucent. Will take 10-15 minutes
  • Add chopped coriander stalks, two teaspoons of turmeric, and one teaspoon of salt.
  • Add chopped chillis (according to taste) Stir tomatoes into onion mixture.
  • Add ginger and garlic; mix thoroughly.
  • Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that the mixture doesn't stick to the saucepan).
  • Ensure that the potatoes and cauliflower are coated with the curry sauce.
  • Cover and allow to simmer for twenty minutes (or until potatoes are cooked).
  • Add two teaspoons of Garam Masala and stir.
  • Sprinkle chopped coriander leaves on top of the curry.
  • Turn off the heat, cover, and leave for as long as possible before serving.