Aloo Gobi recipe?

[danielle]

I have everything I need for it today. Some of the recipes look like they come out dry and I'd like it at least not dry, but a saucy thing would be nice. Something to wet the rice.

Does anyone make this and have a method they can share? Thanks.

[Fashionably Green Baby]

My Indian food never comes out quite right. I am watching this though as aloo gohbi is ODD's favorite dish.

[Bhavana]

Am I looking at this too late?

You can definitely make it saucy thick. Mash a boiled potato, add it the pot of aloo gobi alongwith the required amount of water, simmer it for 10 more mins/till it all blends well.

However, ensure that it is hotter/spicier and more salty before you add the potato+water.

Sometimes I forget to keep aside a potato for mashing..so then I just pick some pieces from the pot and mash them. Adding a bit of cornflour gives it a shine.

[danielle]

Originally Posted by Bhavana Am I looking at this too late?

No! I still want to make it but didn't last night. Do you saute raw potatoes in the pot? Can you share your method? Please?

[Bhavana]

Would be glad to, but Im not too good with measures. Also, this is my no mess, no tadka method. Hoping that's ok.

The notes are unnumbered and in blue.

You could saute the pts(potatoes) but that takes time/they will stick to the pan. So I;

1. Boil the potatoes whole in salted water + a tsp of turmeric, till they can be pierced/show slight cracks.

2. Slide the skins off while they are still warm. Cut them into small irregular pieces. Cut the cauliflower florets to a size your kids like. It doesnt matter if they are finger length even, since they cook quite fast.

3. Keep 1 or 2 pts aside to mash. Also save some of the water it boiled in. (make soup the next day with all of the water!)

4.Chop 2 tomatoes. I put them in the chopper for 5 secs or so--I want it with tomato pieces floating.

5. Saute/caramelise(with a bit of sugar) chopped onions in butter. Add garlic-ginger paste, garam masala, dhania powder, slit green chillies, and a tsp of red chilli powder-for the color. Add vegetable oil, so that the powders form a bubbly paste.

If just the garam masala is enough heat for you, then you can totally omit the chillies and the chilli powder. But if you want runny aloo gobhi, you have to add more heat. Red chilli powder is a better bet, because you can add more as it cooks -keep tasting at each step.

If the pts arent yellow enough, add a hint more of turmeric.

6. Add the tomatoes, simmer for 5mins.

7. Add the pts and gobhi. Cover & simmer for 5 mins.

8. Now add the mashed pts and as much water as you want. Cook for 10mins/until the gobhi is tender.

If you are going to add plain water, then you need to add salt when you put in the gobhi. If you are going to use the boiled salted water, then add the water in increments...so that it doesnt become too salty.

Just before serving, taste to see if the tomatoes have been enough to sour it. If not, squeeze a lemon for tartness.

[danielle]

Sounds perfect! Not sure of I can thank you enough. I was really worried about having to saute raw potatoes. It's never worked out for me. I'm so excited to have this wonderful guide. Thank you, thank you, thank you. I can definitely take it from here.

Eta I did it and it's delicious! I'm proud.



Thanks.

[Bhavana]

Originally Posted by danner Sounds perfect! Not sure of I can thank you enough. I was really worried about having to saute raw potatoes. It's never worked out for me. I'm so excited to have this wonderful guide. Thank you, thank you, thank you. I can definitely take it from here. Eta I did it and it's delicious! I'm proud. Thanks.

Noo!!!!!!!!!!!!!

My...MY casual-cooking-MIL&Mom-frown-upon derived a result you liked!!!

You must have tweaked it, since mine doesnt come out looking that good!