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Wednesday, November 10, 2010

Auntie Rubaiya’s Aloo Gobi (a staple in Deb & Phil’s home courtesy of Rubaiya Amin)

1 head cauliflower (cut into cubes)
4 medium potatoes (cut into cubes)
2 small onions (sliced)
2 tomatoes (cubed)
1/4 cup frozen peas
~1/8 cup peanut oil
~1/8 cup olive oil
(mix the oils 1:1)
1/2 tsp salt
4 cloves
1/2 tsp coriander seeds
1 Bay leaf
1.5 tsp Panch Foron Spice Mix*
1/2 cinnamon stick
1.5 Tbs fresh chopped garlic
1 Tbs ginger
1.5 tsp cumin
1.5 tsp curry powder
fresh cilantro (chopped) (see comments)

*Panch Foron Blend
(Five Crackles or Five Spice)
3 Tbs fenugreek seeds
4 Tbs black mustard seeds
3 Tbs fennel seeds
3 Tbs cumin seeds
1.5 Tbs black onion (C/Kalonji) seeds

Boil cubed cauliflower and potatoes in ~2 qts water plus 1/2 tsp salt until soft. Drain water, reserving 1/2 cup.

Into sauce pan, put 1/4 cup 1:1 mix peanut & olive oils.
Add: cloves, coriander seeds, bay leaf, Panch Foron Spice Mix, & cinnamon stick.
Sautee (med-high heat) onions in the oils with spices until light brown.
Add: garlic and ginger.
Sautee another 2 minutes until golden.
Add: cumin, curry powder, tomatoes, and peas.
Cover & cook 3-4 minutes.
Add: reserved water, if needed, to coat entire mixture.

Gently stir in boiled cauliflower and potatoes.

Serve garnished with chopped fresh cilantro

Good size pot (holds 2 qt water + cauliflower + potatoes)
Big sauce pan
Stirring implements
chopping board + knife(s)

If only dried cilantro available, add 1/2 tsp with tomatoes.

Once one accumulates the relevant spices, this is actually quite easy to make. It also reheats nicely and is good cold as well.

Serve with some rice. Goes with many main courses or can be the main course.

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