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Posts Tagged ‘Cauliflower’

Aloo Gobi

August 7, 2007 Leave a comment

One of my favourites . . . tried my hand at it for the first time tonight and was impressed enough to add it right away!

Ingredients

  • 1 small cauliflower
  • 2 medium potatoes
  • 3 medium vine tomatoes (alternative: use canned)
  • 1 medium onion
  • 1 teaspoon lemon juice
  • 2 teaspoons of green paste
  • 1 teaspoon of masala mix
  • 1 teaspoon of garam masala
  • 1 vegetable stock cube
  • 1 tablespoon tomato purée

Method

Chop the onion and soften in 4-5 tablespoons of olive oil in a 20cm wok over a med-high heat. Add the green paste and stir in for a couple of minutes, then sprinkle the masala mix in. Chop the tomatoes into chunks and stir into the mixture. Add the lemon juice now too.

Cut/snap the cauliflower into individual florets and slice the potatoes into chunks a little over 1cm squares. Add the potatoes to the wok and stir in. After 3-4 minutes add the cauliflower and stir gently making sure all the vegetables are as coated in the mixture as possible. Add the garam masala now too.

Make up about 600ml of vegetable stock (reduce to 250-300ml if using canned tomatoes) and mix in the tomato purée. Pour into the pan but don’t swamp the potatoes and cauliflower with liquid.

This dish wants just enough liquid to get the vegetables cooked but needs to reduce as much as possible to leave a fairly thick sauce. The cauliflower will reduce in volume quite a bit as it cooks so it’s okay if it’s not totally covered in liquid initially.

Let it simmer fairly briskly for 30-40 minutes until the sauce is suitably thickened. Try to avoid stirring too often as the cauliflower will end up shredded into small pieces.

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