- 1 large cauliflower - stripped of leaf, washed and broken into bite-sized florets
- 2 large onions chopped into coarse chunks
- 3 medium potatoes, peeled and chopped into bite-sized chunks
- chunks of frozen, pre-pulped garlic, ginger and green-chillie
- spices: turmeric (halidi), garam masala, ground coriander, salt, dried methi (fenugreek)
- seeds: onion seed and cumin (jeera) seeds.
- some splashes of concentrated lemon juice
- a large karahi (large pot a bit like a wok) in which to pour 3 or 4 tablespoons of vegetable oil
Then add the pre-pulped garlic, ginger and chillie which you have stored away in your freezer - and stir fry until they are infused in the oil. Then add the powdered spices: 3 teaspons of garam masala, 2 teaspoons of ground coriander, 2 teaspoons of turmeric (haldi) and 1 teaspoon of salt. Stir it all up until well mixed up.
Then add the chunks of Potato - stir until well coated in spices and then put the lid on the karahi and let it simmer on a very low flame for around 15 mins. This will soften the Potato a little. Then add the Cauliflower florets and stir until fully coated and yellow looking. Again: put the lid back on and let heat on low simmer for around 20 minutes more.
After that - stir gently but thoroughly and turn flame off - and sprinkle on a generous handfull of fresh coriander leaf. Then put lid back on for around 10 minutes to rest. It’s then ready to serve!
Serve up with fresh roti (chapatti) or if you’re feeling lazy like me tonight - some warmed pitta breads - and a side salad of onion, cucumber, tomato and carrot all tossed in a few dashes of vinegar. Simple - but heavenly.
Aloo Gobi Videos Edit
Recipe by Route 79 Edit
From London: By a British, European, 2nd-Generation Indian. Probably confused - but proud to be them all! Half of my journey to and from work is a 20-30 minute bus ride: London Bus Route 79 - between Alperton in West London and Kingsbury in North West London. I very frequently get pissed-off and frustrated waiting around in the DARK, WET and COLD - waiting for the 79 to turn up. But I have to be eternally grateful for the quality thinking time I get to myself.