I’ve made aloo gobi a few times, but when I have cooked it in the past it turns into a mushy blob of flavor. Yes it tastes good, and it also tastes like it is supposed to, but every bite is the same. You can’t make heads or tails of what is a potato and what is a cauliflower! But when I have it at Indian restaurants, every bite is crisp. The potatoes have a deep creamy potato flavor, and the cauliflower has a slight snap.
I don’t know how THEY do it, but after trying a few things, I have come up with a recipe that I think rivals most aloo gobi I have had out in the past. My secret is roasting the cauliflower and potatoes separately to concentrate the flavors, then mixing them into the masala sauce at the last minute. This recipe is far from a mushy blob!
In this huddle, the cauliflower is clearly the quarterback.
- Melted butter with a little curry powder and salt goes on the cauliflower and the potatoes(in a seperate bowl). Toss to coat.
- Golden roasted veggies.
- Onions and a chile-garlic-ginger paste to start the sauce.
- Some cilantro stems followed by curry paste.
- Tomatoes go in, cook a few minutes, then add the peas and heat through.
- Very tasty!
Serve this with steamed basmati rice. The linked recipe makes a ton, so either have people over, or be prepared to eat leftovers! I have been bringing it in to work all week, and it is just as good as the first time!
Dan Whalen is a blogger at The Food in my Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!