When I was living in India I had the best home made Aloo Gobi....it was cooked by my friends mother.?

Question

I have tried to replicate this recipe but cannot. Sadly she did not speak much english....so we had a barrier when it came time to write it down. It was a drier sort...no gravy. She did not use tomatoes either. Does anyone out there have a yummy recipe I can try??? Thanks!!!

Answer 1

Here you go friend:

1. Ghee: ½ Cup
2. Potatoes: 2 Pounds peeled, cut length-wise ½" wide wedges
2. Cauliflower: 1 Pound - Cauliflower flowerets about 1" to 2" long, each floweret into half length-wise.
3. Finely chopped Onions: 2 Cups
4. Serrano: 6
5. Finely chopped Fresh Ginger: 1 Tablespoon
6. Minced Fresh Garlic: 1½ Tablespoon

Powder Spices
1. Turmeric Powder: 3/4 teaspoon
2. Cumin Powder: 1 Tablespoon
3. Coriander Powder: 1 Tablespoon
4. Salt: ½ teaspoon
5. Cayenne Pepper Powder: ¾½ teaspoon
6. Asafetida Hing Powder: ¼ teaspoon
7. Amchoor: ¼ teaspoon

Whole spices
1. Cinnamon broken stick: 1"
2. Whole cloves: 6
3. Bay Leaf

Gravy
1. Dried Fenugreek Leaves (Kasoori Patta): 1 teaspoon
2. Dahi Yogurt: ¼ cup
3. Water: ½ Cup

Seal
Atta (All purpose flour): ¼ Cup
Water: 1½ Tablespoon

Method
1. Heat Ghee in a heavy bottom pan
2. Fry potatoes in batches till they have brown specks. Remove with slotted spoon and transfer to the Crockpot. It will take about 5 minutes per batch.
3. Fry cauliflower in batches till they have brown specks. Remove with slotted spoon and transfer to the Crockpot. It will take about 5 minutes per batch.
4. After step 3, you should have about 3 Tablespoon of Ghee left. Add onions. Sauté till translucent. It will take about 3 minutes
5. Add Serrano, Ginger, and Garlic. Sauté about 2 minutes
6. Stir in dry powder spices. Sauté about 2 minutes
7. Stir in whole spices. Sauté about 2 minutes.
8. Add Kasoori Patta, Dahi and water. Bring to a boil. Pour over the potatoes and cauliflower.
9. Make seal by mixing Atta and water to dough like consistency. Apply to the Crockpot rim seal with lid.
10. Turn Crockpot to high. Cook about 30 minutes.
11. Turn down heat to low. Let it cook for 3 hours.

Answer 2

I love Indian aunties that can cook!

I like this version:

ALOO GOBI (sukhi or dry)

Ingredients:

1 large cauliflower
3 med sized potatoes
1 med onion, thinly sliced
1/2 inch piece of ginger, peeled and minced
2-3 fresh green chilies, halved lengthwise
1 tsp blk mustard seeds
1 tsp cumin seeds
4-5 fresh curry leaves
1 tsp ground coriander
1/2 tsp garam masala
1/2 tsp ground cumin
1/2 tsp red chili powder (to taste)
1 tsp turmeric
salt to taste
3 tbsp oil (veg or canola)
juice of 1/2 a lime
freshly chopped cilantro leaves

Method:

Start boiling the potatoes in a saucepan. Let them boil for at least 15 minutes or until just tender. After they are done, turn off the heat and let them stand in the water. When cooled, peel and cut into 1 and 1/2 inch pieces.

Cut the cauliflower into small florets. Wash and drain well in a colander.

In a wok, on med high heat add the oil until hot. Carefully add the mustard seeds and wait until they start popping. Quickly add the cumin seeds, green chilies and curry leaves. Mix and then add onions and ginger. Let the onions brown before adding the rest of the spices and the salt.

Add the cauliflower and stir fry for 2-3 minutes. Reduce the heat to medium, cover and let cook 4-5 minutes or until tender. Add the potatoes and carefully mix well to combine. Cook for 3-4 minutes to let the flavors combine. Add the lime juice and garnish with the cilantro. Serve with chapathis or rice.

Answer 3

How does this look to you.

GOBI ALOO

3 med.-sized potatoes
1 med.-sized cauliflower
5 tbsp. cooking oil
1/2 tsp. black mustard seeds
1/2 tsp. cumin seeds
12-15 fenugreek seeds
1-2 dried red chilies, coarsely chopped
1 med.-sized onion, coarsely chopped
1 fresh green chili, coarsely chopped
1/2 tsp. ground turmeric
1/2 tsp. ground cumin
1 tsp. ground coriander
1 1/4 tsp. salt or to taste
1 tbsp. chopped coriander leaves (optional)

Boil the potatoes in their jacket and allow to cool thoroughly. The potatoes can be boiled and left in the refrigerator for 2-3 days. Peel the potatoes and cut them into 2-inch squares.
Blanch the cauliflower in boiling water for 2 minutes; do not over- boil the cauliflower as it should remain firm after cooking. Allow the cauliflower to cool and cut it into 1/2-inch diameter florets.

Heat the oil over medium heat in a wide shallow pan, preferably non-stick or cast iron. Add the mustard seeds, and as soon as they begin to pop, add the cumin and fenugreek seeds and then the red chilies.

Add the onions and the green chili; stir and fry until the onions are golden brown (8-10 minutes). Add the cauliflower; reduce heat to low. Cover the pan and cook for 6-8 minutes.

Add the potatoes, turmeric, cumin, coriander and salt. Stir gently until all the ingredients are mixed thoroughly. Cover the pan and cook until the potatoes are heated through (6-8 minutes). Stir in the coriander leaves (if used) and remove from the heat.

Answer 4

Rent the movie Bend it Like Beckham. In the special features, the director, who is Indian, makes Aloo Gobi along with her mother and some of her mother's friends and you not only get the ingredients, but you get to see how it's done and what personal variations on the recipe they use.

Answer 5

Ingredients :


Cauliflower 1 No.
Potatoes 4 Nos.
Onion 1 No chopped lengthwise.
Ginger,Garlic paste 1 Tsp.
Salt to taste.
Turmeric 1/2 Tsp.
Cumin Powder 2 Tsp.
Coriander Powder 2 Tsp.
Red Chilli Powder 2 tsp.
Garam Masala 1 Tsp.
Cilantro Few sprigs for Garnishing.
Oil 1 Tbsp.


Method :
Separate the florets from Cauliflower. Wash & drain.
Cut Potatoes into Chunks.

Heat Oil in a Pan , add Onions & fry till translucent.
Add ginger, garlic Paste, stir, Mix in Potatoes , cover to cook.

When the Potatoes are half done , add the flowrets,
tumeric & salt. Cover to Cook. Open afer a few minutes,
add all the dry powders & mix. Garnish with Cilantro leaves

One more recipe - this dish is extremely spicy, which is the way I like it. However, if you don't like your food that spicy, feel free to cut down on the serrano pepper and/or cayenne pepper.

INGREDIENTS
3 tablespoons vegetable oil, divided
1/2 teaspoon cumin seed
1 small onion, quartered then sliced
2 serrano chile peppers, minced
1 teaspoon ginger paste
2 teaspoons ground coriander
1/4 teaspoon paprika
1/2 teaspoon turmeric powder
1/2 teaspoon cayenne pepper
1/2 teaspoon garam masala
2 medium baking potatoes, peeled and cut into 1 inch pieces
1 teaspoon salt
1/2 head cauliflower, cut into florets
2 teaspoons lemon juice
DIRECTIONS
Heat 2 tablespoons of oil over medium-high heat in a large pot. Fry the cumin seeds for a few seconds until they turn golden brown and begin to pop. Reduce heat to medium, stir in the onion, and cook until lightly browned. Stir in serrano pepper and ginger, fry for 1 minute. Season with coriander, paprika, turmeric, cayenne, and garam masala; cook for 30 seconds until fragrant.
Stir in potatoes and salt, cover and cook for 5 to 7 minutes. Add the cauliflower, cover, and cook until the cauliflower steams in it's own juices until it's tender, about 20 minutes. Stir in lemon juice, then pour the remaining 1 tablespoon of oil around the edges of the pot. Increase heat to medium-high and fry for 3 to 5 minutes to brown, stirring gently to avoid mashing the cauliflower.

Answer 6

Well, my two daughters aren't old enough to cook for me. But, as long as I'm not having to clean up all the mess after dinner is made, I'd prefer a home-cooked meal as a Mother's Day gift. I have to clean every other night; doing it on Mom's Day wouldn't be a real treat! Lol.

Answer 7

If you have an oriental food market nearby, go to the Indian food section and you can get prepackaged seasoning mixes such as Shan and Badshah. You add your own vegetables and mix the seasoning mix and simmer them together and...voila! Indian seasoning can take a long time to prepare and it really is convenient to have them premixed.
There are a number of Indian Recipe pages too. Swad and Rajah foods are good sites

Answer 8

Add ginger garlic paste to the above! Also I don't use onions. Adding fresh chopped cliantro is the key to that fresh great taste!