Several weeks ago we ordered in Indian food. As we were eating aloo gobi, Noah commented that we probably could make this ourselves. My response was that we’d have to get too many new spices and therefore making Indian food would be too much of a hassle. So, we looked up what is actually in aloo gobi (besides the potatoes and cauliflower) and realized that we had every single ingredient and spice it called for. I think the two main spices we had on hand which most people don’t were garam masala and turmeric – both of which we bought once when Noah was experimenting and attempted to make halal (which, actually turned out really well) style chicken. So, one Friday evening, I proceeded to make my first home-made Indian meal – aloo gobi.
Aloo Gobi (adapted from Alicia’s Aloo Gobi)
- 1 medium onion, chopped
- 1 tablespoon minced garlic
- 1 teaspoon cumin
- 1 (15 ounce) can diced tomatoes
- 1 (15 ounce) can coconut milk
- 2 tablespoons ground coriander
- 1 tablespoon salt
- 1 tablespoon ground turmeric
- 1 tablespoon cayenne pepper
- 1 teaspoon ground cinnamon
- 1 teaspoon minced ginger
- 1 teaspoon ground cardamom
- 3 large Yukon Gold potatoes, peeled and cubed
- 1 medium head cauliflower, chopped into bite size pieces
- 1 (15 ounce) can garbanzo beans, drained
- 2 tablespoons garam masala
1. Heat oil in a large pot on medium-high heat and add onion. Cook until softened, about 4 minutes, then stir in garlic and cumin. Continue to cook until onion begins to brown.
2. Stir in tomatoes and coconut and the coriander, salt, turmeric, cayenne pepper, cinnamon, ginger, and cardamom. Stir until mixture begins to boil, then put in the potatoes, cauliflower, and garbanzo beans. Blend well. Reduce heat to low and cover.
3. Simmer until the potatoes are tender, 40 minutes to an hour (this will depend on the size of the potato chunks). Sprinkle in the garam masala, stir, and cook for an additional 5 minutes.
Thoughts: I don’t think this recipe is entirely authentic, but as I’m not a huge expert, it was good enough for me. It was quite spicy, so the next day I did make an excellent yogurt-tzatziki sauce to pour on top to mild out the spice.
World’s Best Tzatziki Sauce (adapted from here):
1 1/2 cups Greek yogurt
juice of one lemon (I actually used lime juice instead)
1 garlic clove, chopped
1 medium cucumbers, seeded and diced
1 T kosher salt for salting cucumbers
1 T dill
1. Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. (If you use the small seedless or European cucumbers with few seeds, you can skip this step.) Slice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.
2. In food processor with steel blade, add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Process until well blended, then stir this mixture into the yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend.