Daves Aloo Gobi A La Madhur Jaffrey Recipes

CAULIFLOWER WITH POTATOES / ALOO GOBI

Steps:

• For the deep frying: Pour the oil into a wok and set it over a medium-high heat. Wait for it to get very hot.
• Fry the cauliflower florets in two batches, for about 2 minutes per batch, or until light brown all over. Remove and drain on kitchen paper. Ensure the oil has time to reheat between batches.
• Now carefully add the potato to the oil, standing back in case of splashes, and fry for 6 minutes, or until golden all over. Remove and drain on kitchen paper.
• For the aloo gobi: Set a clean wok or heavy-based pan about 20cm in diameter over a medium heat. Pour in the oil and when it's hot, add the onion.
• Sauté for 2 minutes, then add the cumin seeds. Stir for 3 minutes, or until the onion is light brown.
• Spoon in the garlic and ginger. Stir for 2 minutes, adding a splash of hot water if it starts to stick. Add the tomato and cook for 5 minutes, or until completely integrated.
• Sprinkle in the chillies and 1¼ teaspoons of salt. Stir for 1 minute. Crumble in the fenugreek leaves, and stir for 1 minute. Spoon in the turmeric and mix well.
• Add another splash of water if necessary, then tip in the cauliflower stalks and leaves and cook for 6 minutes, or until soft.
• Add a little water if the pan seems to dry out, then add the deep-fried cauliflower florets and potato and the chopped coriander. Mix gently and cook for a final 2 minutes, then serve.

ALOO GOBI

Steps:

• Heat vegetable oil in a large saucepan.
• Add the chopped onion and one teaspoon of cumin seeds to the oil.
• Stir together and cook until onions become creamy, golden, and translucent.
• Add chopped coriander stalks, two teaspoons of turmeric, and one teaspoon of salt.
• Add chopped chillis (according to taste) Stir tomatoes into onion mixture.
• Add ginger and garlic; mix thoroughly.
• Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that the mixture doesn't stick to the saucepan).
• Ensure that the potatoes and cauliflower are coated with the curry sauce.
• Cover and allow to simmer for twenty minutes (or until potatoes are cooked).
• Add two teaspoons of Garam Masala and stir.
• Sprinkle chopped coriander leaves on top of the curry.
• Turn off the heat, cover, and leave for as long as possible before serving.

ALOO GOBI (PUNJABI-STYLE CAULIFLOWER AND POTATOES WITH GINGER)

Steps:

• Put the oil in a large frying pan and set over medium heat. When it is hot, put in the potatoes and fry them until they are golden and almost tender, about 10 minutes. Lift the potatoes out with a slotted spoon, and drain on paper towels. Turn the heat to medium-high, put in the cauliflower florets, and fry for 3 to 4 minutes, until they are golden brown. Lift the cauliflower out with a slotted spoon and drain on paper towels. Turn the heat off. Remove all the oil from the frying pan except for 2 tablespoons (the extra oil can be drained and reused). Turn the heat to medium-high and put in the ginger. Stir for 10 seconds. Now return the potatoes and cauliflower to the pan. Turn the heat down to medium. Put in the turmeric, salt, cayenne, cumin, and coriander. Stir gently to coat the vegetables with the spices. Add 3 tablespoons of water. Stir once and cover the pan. Turn the heat down to low and cook very gently for 4 minutes. Add the cilantro and toss gently. Serve hot.

DAVE’S ALOO GOBI A LA MADHUR JAFFREY

Steps:

• Blend onion, ginger, garlic smooth with 4T water Combine ground cumin, coriander, turmeric, cayenne Fry cauliflower & potatoes over medium-high heat *Strain and leave only 1T oil, store or toss rest of oil Add asafetida 10 secs, cumin seeds 20 secs, onion mix 3 mins. Add curry mix (cumin, coriander, etc.) for 1 min. Add tomatoes, cook 2 minutes Add back cauliflower & potatoes, chiles, salt, & 2.5T water Stir, cover, simmer 2-5 minutes add coriander, black pepper, garam marsala to taste, or offer with meal

ALOO GOBI

Steps:

• Heat 2 tablespoons of oil over medium-high heat in a large pot. Fry 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 potatoes and salt into the pot, cover, and cook for 5 to 7 minutes. Add cauliflower, cover, and cook until cauliflower steams in its own juices until tender, about 20 minutes. Stir in lemon juice. Pour 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.