Since I could never bend it like Beckham, I chose the easier alternative and learnt to make a killer Aloo Gobi. I consider a bowl of Aloo Gobi perfect when the potatoes and the cauliflowers remain intact in shape and size but are yet cooked thoroughly through. And of course the cauliflower florets shouldn’t be giving off that God-awful gaseous stench. Over the years I figured the best way not to stink up your kitchen while cooking cauliflower and the like (cabbage, kohlrabi etc) was to cook them dry. And the easiest was to cook them dry is to deep fry them (tastier option) or broil/bake them (healthier option). You of course can cook them dry directly in the pan too. But that requires frequent stirring and totally depends on how patient you are willing to be. I’ve detailed all four techniques here. Follow what ever floats your boat.
2 cups cauliflower florets
1 cup quartered potatoes
1 small onion chopped fine
1 tsp grated ginger
1 medium tomato chopped into chunks
3/4 tsp amchoor /dry mango powder
1/2 tsp turmeric
1 tsp cumin seeds
1 tsp katoori methi / dried fenugreek leaves
pinch of asafoetida
1 tbsp coriander powder
1 tsp chopped green chilies
1 tsp red chili powder
1 tsp punjabi garam masala
2 bay leaves
2 tbsp chopped cilantro
salt to taste
If deep frying – Heat refined oil in a deep pan. Sprinkle salt on the cauliflower and potatoes and deep fry them until they are cooked through and light golden brown in color. Set them aside on paper towels to drain out the excess oil.
If broiling – Heat 2 tbsp of oil in a shallow pan. Add cumin seeds, asafoetida and turmeric. When the cumin seeds are roasted switch off the flame. Spread out the cauliflower and potatoes on a flat dish. Sprinkle salt and drizzle the hot seasoned oil on all the veggies. Broil until cooked through to a golden brown color tossing it every 8 minutes.
If baking – Preaheat oven to 350 F. Heat 2 tbsp of oil in a shallow pan. Add cumin seeds, asafoetida and turmeric. When the cumin seeds are roasted switch off the flame. Spread out the cauliflower and potatoes on a flat dish. Sprinkle salt and drizzle the hot seasoned oil on all the veggies. Bake on 350F until the veggies are cooked through.
If stir-frying in a shallow pan with no water – Follow the instructions below to make the masala. When done, add the veggies and mix well into the masala. Close the pan and let is simmer on medium heat. Stir every 5 minutes and close the pan with a tight lid when left to simmer.
Making it all come together –
Heat 2 tbsp of oil in shallow pan
Add cumin seeds, asafoetida and turmeric, sauté until the cumin is roasted. (omit this step is broiling or baking)
Add bay leaf and saute for 30 secs.
Add ginger and onions and sauté until onions are golden brown
Add tomatoes, coriander powder, green chilies, red chili powder,garam masala, kastoori methi, amchoor and sauté until oil separates.
Add the cooked veggies and mix them well into the masala until they come together.
If adding uncooked veggies follow stir-frying directions.
Garnish with cilantro. Switch off the flame.
Server hot with Indian breads