Aloo Gobi – Potatoes & Cauliflower Curry

Take these ordinary vegetables on a “drab to fab” journey with this classic Indian curry made famous by the 2002 movie “Bend it like Beckham.” Serve it with paratha flatbread or any bread, or a little basmati rice.

Ingredients for 6 to 8 portions

• 4 tablespoons of olive, coconut, or your favorite cooking oil
• 3 to 4 medium to large potatoes cut into 1/2 inch thick wedges
• 1 medium sized cauliflower cut into florets
• 2 teaspoons of whole cumin seeds
• 1 large yellow onion, diced
• 3 whole medium diced tomatoes
• 6 cloves garlic, finely chopped
• 2 tablespoons of grated fresh ginger
• 2 teaspoons of ground coriander seeds (found in farmer’s market)
• 1/2 teaspoon of cayenne flakes or to taste
• 1/2 teaspoon of powdered turmeric
• 1 teaspoon of garam masala (Garam masala is a blend of cinnamon, nutmeg, pepper, cumin seeds, coriander seeds, cardamon, and the recipes may vary.)
• Chopped green chili peppers for more heat (optional)
• Juice of half a lime
• Small handful of curry leaves (It is sometimes possible in our area to find fresh leaves from the curry plant. They add a sharp and nutty component.)
• Coriander leaves for garnish

Instructions

1. Heat the oil to medium-hot in a wide lidded pan. Add cumin seeds. Once they start popping, add potatoes.
2. Once the potatoes are translucent, remove them with a slotted spoon, repeat with cauliflower and also remove.
3. Add oil to pan in necessary to fry the onions, the curry leaves if available, then add the garlic and tomatoes, all the dry spices, and simmer while stirring often until you can see the oil pooling on the surface.
4. Once this takes about 8 to 10 minutes, add potatoes and the cauliflower, and stir gently while adjusting the flavors with salt, lime juice, and peppers.
5. Cook for 10 to 15 minutes more. Garnish with chopped cilantro leaves.

Quick paratha flatbread

1. Sift 1½ cups of whole wheat or all-purpose flour with ½ teaspoon of salt.
2. Make a well and gently stir in ⅔ to ¾ cup of water until a stiff dough forms.
3. Shape into a ball and let rest for 20 minutes in a bowl covered with a damp cloth.
4. Divide the dough into 8 equal pieces.
5. Lightly flour hands and surface and roll each piece into a 5 inch (13 cm) disc.
6. Brush with a little oil or ghee or melted butter and place in a heated comal or frying pan until golden on each side.
7. Serve immediately after brushing both sides again with oil or melted butter.