स्वादिष्ट (delicious, tasty, yummy…toothsome)

Aloo Gobi

My FIRST reader challenge! I took this very seriously.  Did my research, looked at several websites and ended up using a combination of a few.  Yes, one of them was from FoodNetwork by a lovely chef from one season of Next Food Network Star, Aarti Sequeira. The reason why I used this one primarily was the explicitness of instructions.  The ingredients were listed out in full.  Where the ingredients listed on one website said “oil” or “peppers” this one said “peanut oil” and “Serrano peppers.” I liked this.  I want to know what the recommended ingredients are before changing them.

I made a few mistakes, which turned out to be happy accidents.  I’ll tell you what they were and you can choose to follow them or not, depending on your spice palate.

photo 5 (2)


2 T Ginger Garlic paste

1 T Ground corriander

1/4 tsp turmeric

1 c. Water (divided)

2 T Peanut oil

1 large Serrano pepper

1 lime

1/4 c. Peas

1 tsp Cumin seeds

1 small head Cauliflower

1 Russet potato

Kosher salt

2 T Cilantro

1 Bay leaf

1/4 c. chopped Tomato (optional)

Ginger Garlic Paste

1/2 c. Cloves of garlic

1/2 c Fresh ginger

1/4 c. Canola Oil

Other Items

Food Processor/immersion blender

Heavy bottomed  Pot

How to

Ginger Garlic Paste:  Slice the ginger into pieces, doesn’t matter what size just small enough to go through a food processor.  Put your whole cloves of garlic and sliced ginger into a food processor with the canola oil and run it through until its smooth.  My mistake was, these instructions were AFTER the instructions for the remainder of the recipe.  I threw all of those items into my pan and after a few minutes thought…huh…I bet that should be blended.  At that point, I used my immersion blender to turn them into a pulp and used the entire amount in the recipe instead of just 2 T.  I really liked the flavor of the extra ginger and garlic, but next time…I’d probably use 2-4 T.  All of it worked out to about 1/4 c of paste (which is about 8 T).

Mix the ginger-garlic paste, coriander, turmeric and 1/2 c. water in a small bowl.  Set this aside.  Cut your pepper down the middle, leaving it attached at the top and take out as many seeds as you can.  In a large pot, warm the peanut oil over medium-high heat until it is hot but not smoking then add in your pepper and 1 bay leaf.

photo 2 (2)

The bay leaf was one of my adjustments.  I saw other recipes that included this, and I like the flavor so I thought…what the hell…I’ll just go for it.  It worked! Wait 30 seconds after adding your pepper and throw in your cumin seeds.  The instructions in the recipe said “until they are done sputtering.” Mine sputtered for about 5 minutes, then I added in went ahead and moved on to the next step.

Add in your ginger-garlic paste and cook it for about 2 minutes, until the oil begins to ooze out of the paste (separates a little bit).

photo 3 (2)

My paste is a little thicker and larger in volume than yours will be, if you don’t add it all.  You can kind of see from this picture that the oil is beginning to separate.

Peel and cut your potatoes into 1/2 inch cubes and cut your cauliflower off the head into small pieces.  Put them into the paste mixture and stir to coat.  Season with salt, add your other 1/2 c. water, lower heat to medium.

photo 4 (2)

Add in your tomato and peas.

photo 2

 Cover and allow to cook for 10-15 minutes.  Test your potatoes, if they are cooked you are done! If not, allow them to cook until you can pierce the potato with a fork.  Take out your bay leaf and discard.

Top with your chopped cilantro and a squeeze of lime (adjustment from another recipe) if you would like to.

photo 4

Serve over jasmine rice with naan.  I am going to attempt to make this from scratch in the future, but for now I buy mine at my local grocery store in the bread section, top it with oil and minced garlic and bake it in the oven as instructed on the packet.

This was tasty! The ginger and garlic flavors were slightly overwhelming, but honestly I enjoyed it as did my dinner guest.  It had a lovely robust flavor.  I will certainly make it again.  Potentially next time I will do a little more research first on some of the spices used in the other recipes.  Some suggested coconut milk, which I enjoy! Try it, post about it, tell me what you think.

No Comments Yet.

Leave a Reply


Loading ...

Sorry :(

Can't connect ... Please try again later.

%d bloggers like this: