Thursday, March 24, 2011

Aloo Gobi

Between one thing and another, I haven't been blogging much lately, but I have been cooking. In fact, I've been sort of stuck in an Indian groove for awhile. This is largely due to my inherited tendency to cook too much food, which leads to self-perpetuating cycle: if there's leftover dal, there needs to be something to go along with it, which means cooking a vegetable dish and/or some rice, which leads in turn to more Indian leftovers. (Not that this is in any way a bad thing.) In any case, after making a huge pot of spinach, eggplant, and chickpea curry, I was casting about for something to go alongside it; since we were somewhat short on time and low on supplies, the last of the potatoes and a neglected head of cauliflower that had been waiting patiently in the refrigerator presented the perfect opportunity to whip up a batch of Aloo Gobi. This was a fairly quick and dirty rendition, but it made a nice starchy, tomatoey contrast to the richness of the curry. And now that we're finally getting to the end of the Indian leftovers, so you can look forward to something a bit different in the not-too-distant future!

Aloo Gobi

~ 2 tbsp. canola oil
~ 1 tsp. cumin seeds
~ 1 large onion, diced
~ 1 tbsp. each: minced garlic, grated ginger
~ 1 tsp. each: salt, turmeric, chat masala, chili powder
~ 1/2 tsp. cayenne pepper (more to taste)
~ 1 15 oz. can diced, fire roasted tomatoes
~ 1 large cauliflower, cut into bite-sized pieces
~ 3-4 large potatoes, cubed
~ 2 tsp. garam masala
~ Chopped, fresh coriander (optional, but awesome)

~ In a large, deep skillet, heat the oil over medium-high heat. Add the cumin seeds and fry for about a minute, until they just begin to pop.
~ Add the onions, and cook about 3 minutes.
~ Add the garlic, ginger, and seasonings, and cook another minute or so.
~ Stir in the tomatoes, then add the potatoes and cauliflower, making sure they are completely coated.
~ Cover the pan, turn heat to medium, and allow to cook for 25-30 minutes, stirring occasionally to prevent sticking.
~ Uncover the pan, add the garam masala, and continue cooking for another minute or two.
~ Serve hot, garnished with chopped, fresh coriander.

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