Aloo Gobi Recipe

METHOD

1. Firstly, we need to pre-cook the potato (aloo) and cauliflower (gobi). Chop both the vegetables into generous chunks.
2. Bring a small saucepan of water with ½ tsp turmeric and 1 tsp salt to a boil. Use a few Asian bay leaves (tej patta), green cardamom pods (split open), and cloves in the water used to cook the vegetables to impart extra flavour.
3. Add the potato chunks, cook for 5-10 minutes then add the cauliflower chunks and cook for a further 5-10 minutes. Both should be slightly firmand not mushy. Drain and set aside.
4. For the main dish, pour 3 TBSP oil (45ml) into a frying pan, korai, or wok on medium high heat.
5. Sprinkle in the panch phoran, cumin seeds, mustard seeds, and optional curry leaves.
6. Fry for 30 seconds, or until mustard seeds pop. Stir frequently.
7. Add the finely chopped onion. Fry for a minute or until soft, stirring often. Do not let the onions brown or burn.
8. Now dollop in the ginger/garlic paste and fry until the sizzling sound reduces. Stir diligently.
9. Then add the kasuri methi, mix powder, turmeric, salt, and the optional Kashmiri chilli powder.
10. Fry for 20-30 seconds to cook the powdered spices properly. Stir often, and add a splash of base gravy if the spices stick to the pan to avert burning and to give them enough time to fry.
11. Now turn the heat up to high and pour the tomato paste in. Stir frequently, but allow the paste to cook until significant signs of floating oil are seen, and there are tiny dry craters forming at the edges of the pan.
12. Then add the pre-cooked potato, cauliflower chunks and the coriander stalks.
13. In with 75ml of base gravy, stir everything together well, and leave on high heat for 30 seconds. Scrape the sides and bottom of the pan from time to time to avoid burning. There will be a lot of caramelisation.
14. Pour in a second 75ml of base gravy, stirring and scraping the bottom and sides of the pan once when first added, and leave to cook down for approximately another 30-45 seconds.
15. Add the peas (optional).
16. Then add the fresh tomato quarters and the lemon juice or amchoor powder.
17. Leave to cook on high heat for 4-5 minutes, or until the desired consistency is reached (very thick). Add more base gravy as required during cooking (this will
    be necessary because of the starchiness of the potatoes). Avoid stirring unless showing signs of imminently burning. It’s worth taking the extra time to cook the potatoes and cauliflower to get an almost smoky flavour. I’ve said it before, and I’ll say it again – be brave!
18. Sprinkle on a pinch of garam masala.
19. Then taste and adjust seasoning. Also add a little sugar if you really feel it is needed.
20.  For a nice sheen and colour, not to mention richness, stir in 2 tsp of butter ghee if you want to impress.
21. Serve, sprinkling a few fresh coriander leaves on to garnish.