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Alu Gobi

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Alu Gobi

Monday, 29 January 2007

Description

Aloo gobi (from Punjabi), also spelled alu gobi, or aloo gobhi is usually a "dry" Indian curry, i.e. it often does not have a liquid sauce. It is a popular combination of aloo (potato) and gob(h)i (cauliflower) with spices. It is yellowish in color, because of the use of turmeric, and occasionally contains onion seeds and curry leaves. Other ingredients that are also used in variations include garlic, ginger, onion, coriander stalks, tomato, and cumin. A number of variations and similar dishes exist, but the name remains the same.

Ingredients

At a glance

Regional

North India

Main Ingredient

Potato-Aloo

Cauliflower-Gobi

Serves

750 g tomatoes, diced or puréed
1 big cauliflower cut into chunks
4-5 potatoes, peeled, cut into cubes
1 lemon
4-5 tablespoons of ghee
1 teaspoon cumin seeds
1 tablespoon salt
1 tablespoon curcuma (turmeric)
2 tablespoon ground coriander
1-2 tablespoon ground chilli
2-4 tablespoon garam masala
1 sprig of mint

Methods/steps

Heat the ghee/oil in frying pan or karahi (an Indian utensil specially used for frying purposes)
Add jeera (cumin seeds) and wait until they turn a light brown color.
Add the spices (except for garam masala) and the tomatos.
When the mixture turns oily, add the vegetables.
Roast the cauliflower and the potatoes until they turn soft. Stir occasionally.
Add the garam masala, mint and lemon juice.

Additional Tips

Retrieved from "http://en.wikibooks.org/wiki/Cookbook:Aloo_gobi"

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