Recipe: Aloo Ghobi

5 tablespoons of oil
3 medium onions, chopped
6 garlic cloves, chopped
1 tsp chili powder
1 tsp cumin powder
1 tsp garam masala
2 tsp coriander powder
2 tsp salt
4-5 cups of water
1 tsp fresh ginger, chopped
6 oz tomato paste
4 med to lg potatoes, cut into 1 inch squares
1 head cauliflower, cut into florets
1 lb frozen peas

Heat the oil in a pot on medium high to high heat. Add chopped onions, stirring regularly until they are browned. (recipe says this takes around 15 mins. It lies. This seems to be the longest step whenever I make this)  Add chopped garlic, spices and 1/2 cup of water, stirring regularly. Add another cup of water or two as needeed. The mixture should be moist so the spices are boiling. Eventually, you will see a separation of oil and water (after about 15-20mins). The mixture should look like a brown sauce and smell delicious. This is your masala, the foundation of any good Indian/Pakistani cooking)

Add the ginger, tomato paste and another cup of water, stirring regularly. Bring to a boil (approximately 5-10 minutes) Add the potatoes and another cup of water, cover and bring to a boil, stirring occasionally. Turn the heat down to medium and let cook for ten minutes, stirring occasionally. Add the cauliflower and cook for about 45 minutes (or until the cauliflower and potatoes are tender. *it is my experience that this happens MUCH faster than 45 minutes, so try half the time*) on medium heat, stirring occasionally. Add the peas, stir and cook about 5 minutes. Turn heat down to medium low and let it sit until ready to eat.

Serve with Basmati rice or naan. Serves six to eight

**Note on spices**  You can use less or more of the spices, depending on your taste. But keep this basic formula: Double the coriander in relation to the other spices. I usually use double the amounts listed.


Source: Surina Khan, Food for Life…and Other Dish, published by Cleis Press 1996

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