When I first met my wife, we had the opportunity to travel to India. I had never really eaten Indian food before and it was an eye opening experience on many levels. This is a delicious, healthy vegetarian dish I learned to make with curried potatoes and cauliflower. Aloo means potatoes and Gobi means cauliflower. This is a very popular dish in Indian cuisine. It is best served with basmati rice or Indian roti (bread). The fresh cilantro chutney really adds a zip and brings this dish together.
5 Tbsp. peanut oil
3 shallots, thinly sliced
1⁄2-inch piece ginger, finely minced
2 cloves garlic, minced
1 fresh green chili, seeded and finely chopped
1 large potato, boiled, peeled, and cubed (about 1-inch cubes)
3 cups cauliflower florets, blanched
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. turmeric
1⁄4 tsp. red chili powder
1⁄2 cup water
Salt and freshly ground black pepper, to taste
4 Tbsp. coarsely chopped cilantro leaves and stems
1. Add the oil to large saute pan and add the shallots and fry about 3 minutes until soft.
2. Add the ginger and garlic and continue frying about 3 minutes. Add cumin, coriander , chili powder, and turmeric. Cook for a few seconds until aromatic.
3. Add the cubed potatoes and blanched cauliflower florets. Mix to ensure that the potatoes and cauliflower are well coated with the spices and fry about 5 to 8 minutes. Add water. and salt and pepper to taste.
4. Once simmering, lower heat and continue to cook for about 10 to 12 minutes until cauliflower becomes tender and potatoes start to turn soft and able to break up easily. Add cilantro and mix well before serving.
2 bunches cilantro
2 large cloves garlic, peeled
1 serrano chili, seeded and trimmed
1/2 cup water
6 Tbsp. lemon juice (from about 2 lemons)
1 Tbsp. sugar
2 tsp. finely grated ginger
1 1/2 tsp. kosher salt, or to taste
1. Rinse cilantro well and shake dry. Chop the stems off of the cilantro bunches where the leaves begin and discard stems.
2. Place the garlic and chili in the bowl of a blender or food processor and puree until finely chopped. Add the cilantro, water, lemon juice, sugar, ginger and salt and pulse until a chunky salsa forms, scraping down the sides a few times to integrate all of the ingredients. Serve immediately or refrigerate for several days.
Yield: 1 cup
If you are too busy to make this dish yourself, you can always hire Chef Michael Thompson to make it for you in your home. Contact him at 732. 948. 2352 or michael @ chefmichaelthompson.com