Aloo Gobi (Vegan)- Serves 4
Those of you that have me as a friend on Facebook, may have picked up I do not tend to post many curry recipes. Whilst there appears to be numerous reasons for this, I have come the conclusion there are two main reasons. One is it’s just not as pretty, as it tends to be shades of one colour, meaning it takes a little more effort to doll it up, and I am just to lazy and impatient for that, and unfortunately my weak stomach just can’t handle having the rich, spicy flavours of the curries all the time, as much as would like. For the latter I may have even gone to the Dr once or twice because of it.
Aloo Gobi, is one that I hold dear to my heart. I am fully
aware of the co2 emissions, cruelty to animals, and how much easier and cheaper
going vegan or vegetarian can be. I also don’t really like dishes that are heavily meat based and always much prefer to have veg on the side. So Aloo Gobi is one of those quick, flavourful meals, that I make regularity that I
know I am guaranteed to feel good about eating. And no butter or ghee. Score!
This recipe recipes comes from a wonderful and talented cook/chef Chetna on youtube. You can find the originally recipe here:
However I think my version might be slightly easier, and
quicker, as I have cut the potatoes smaller, preboiled them, and have added my
own twist of the tomato puree, as well as browning the potatoes a little;
adding another element to it.
Ingredients
500 grams of potatoes, skinned and chops into 2-inch pieces (about
4 medium sized potatoes)
500 grams of cauliflower- Chopped into 2-inches pieces
(about 1 medium size cauliflower)
4 cloves of garlic crushed ( I use a pestle and mortar; crushing maximises the flavour of the garlic)
1 inch piece of ginger- deskinned
Water (Enough to cover the water for boiling, and 125mls ¼ us
of additional water)
1 medium onion diced or cut into half thin rings
2 medium sized potatoes or
Salt (1 tablespoon to preboil the potatoes in- 1/2 of it
will rinse away when drained, and 1.5 tsp for adding to the actually curry)
Optional- Frozen piece (no need to defrost
them)
Vegetable oil, Rapeseed or Vegetable Oil of your choice (I
cringe when I see chefs/cooks using olive oil for curries and oriental stir fries,
I think it interferes with the flavours)
Spices
1tsp of turmeric powder
1tsp of chilli powder
1tsb coriander powder
1tsb of cumin seeds
1tsb Graham masala
Equipment
Cooking spoon
Method
1. Place prepared cauliflower and potato pieces in cold water,
bring up to a boil (doing so will allow for the potatoes to now create that strange,
hard, outer layer that increasing the cooking time quite a bit).
2. Allow to boil for 5 minutes then drain
Next in the emptied-out saucepan, allow the heat from the
flame to evaporate any remaining water. Turn the heat down to high/medium.
Put in 2 tablespoons of oil in the saucepan, and once
heated, turn down to between medium and low. Fry your onions for at least 7 to
10 minutes string frequently, with ½ tsb of salt, until caramelised
Next add your tomato puree, all your spices, and tsp of salt, stirring the whole time till slightly toasted and
fragrant.
Add your drained potatoes and cauliflower in. Allow the potatoes
to sit in the saucepan for 4 minutes or so, with the between medium and low
heat on, for a little colour and deeper flavour.
Next add ¼ of a cup of water, along with 125 grams of peas
if using, stir the whole mixtures till each piece is coated in the spices, and cover, and cook on low for at least 10
minutes on low.
Top with some coriander if you fancy it and serve with either
white or brown rice, paratha, or wholemeal chapatis.
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