This weeks guest post features a recipe for the Indian dish Aloo Gobi, a vegetarian friendly dish using cauliflower and potato! I know I’ll have to give this recipe a try, it sounds super delicious! If you would like to submit a guest post, please learn more here.
|Image courtesy of Wikimedia Commons|
Though I passed by Indian food restaurants hundreds of times, I’d never thought about eating there until I read Salman Rushdie’s amazing book “Midnight’s children”. After reading it, India with all its colorful food, spices and odors became more real to me than the India I was passing by almost every day.
Continue on to read more and to view this delicious recipe!
Here I discovered strange words: chutneys and kasundis, parathas and vegetable samosas, biryanis and nargisi koftas, chapatis, different kinds of paan, the names of sweet smelling exotic fruit, and the smells that stay with you for a long time… Luckily, there was a glossary included in the book and I could get a sense of what the characters were eating, liking and disliking. My curiosity raised, I knew I had to check out what the food tasted like.
I dined in several different Indian restaurants since then; I frowned at the very hot food and delighted in nicely seasoned vegetable samosas, tandoori lamb chops, tangadi kabab, etc. Then I decided it was time I tried to make an Indian meal all by myself. I loved it so much the first time I made it that now it figures as one of my most often cooked dishes.
If you’re new to Indian food, I warmly recommend you try making this delicious potato and cauliflower meal.
To make aloo gobi, you’ll need:
• 1 cauliflower, separated into florets
• 2 boiled potatoes, peeled or with skin
• 3 tsp. coriander, powder
• ½ tsp. cumin seeds
• ¼ tsp. turmeric powder
• 1 green chilly
• 1 chopped onion
• 2 tsp. lemon juice
• 2 tbsp. curd
• 2 tbsp. oil
• 1 tbsp. salt
For the ginger paste:
• ¼ cup coriander powder
• ¼. tsp. turmeric powder
• ¼ tbsp. red pepper
• 1 tbsp. grated ginger
• 2 tbsp. water
1. Make a paste out of coriander, red pepper, ginger, turmeric and water.
2. Boil cauliflower florets a few minutes, then drain them.
3. Cut potatoes into medium sized pieces.
4. Heat oil in a pan, add cumin seeds and roast them for a minute.
5. Add onion and green chilly, then add the ginger paste, turmeric powder, coriander powder and cook for a couple of minutes.
6. Add curd, then stir and wait until it boils again. Then add cut potatoes, cauliflower florets and salt. Cook until the mixture becomes thick. If there is need, add water during cooking.
7. Finally add some lemon juice, and coriander on top.
Aloo gobi is a very frequent Indian meal and one of the easier to make, in my opinion. Many recently-turned vegetarians among my friends perceive Indian cuisine as the most vegetarian-friendly because of so many recipes without meat, rich in vegetables and amazing spices.
Though I’m not a vegetarian, I love the possibilities of Indian food and feel richer for having discovered it.
About the Author: Allison Moody is a writer, reader, cook, entrepreneur and adventurer. Aside from cooking and enjoying life, Allison is working on several projects. She’s currently very active in promoting her online project: Labeley, an application that allows users to make beverage labels free of charge.