ALOO GOBI - FROM BEND IT LIKE BECKHAM

ALOO GOBI - FROM BEND IT LIKE BECKHAM image

Yield 8 servings

Number Of Ingredients 13

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vegetable oil - I just use a little spray
1 large onion, peeled, finely chopped
1 large bunch of cilantro
a few green chilies, cut up small
1 cauliflower cut up into small pieces
3 large potatoes, peeled & cut into ¼ inch slices
1 tin of peeled tomatoes, grated (she actually uses a cheese grater in the movie)
fresh ginger to taste, peeled & grated
fresh garlic to taste, chopped
1 tablespoon cumin seeds
2 teaspoons turmeric
2 teaspoons salt
2 teaspoons garam masala

Steps:

She doesn't bother with very precise measurements from time to time. Use taste & discretion when putting this together. Heat oil in large pan (you'll need a lid later - keep that in mind). Fry up chopped onions & cumin seeds. Don't brown the onions, you want them to start turning translucent. Finely chop stalks of cilantro bunch up to the leaves. Add to onions in pan with turmeric and salt. Let the turmeric heat up a bit, then add chilies. Pour in liquids from can of tomatoes, then pulverize your tomatoes and add them in too. Mix in ginger & garlic. Now your ready for the main ingredients, the potatoes & the cauliflower. You'll also want to add a few tablespoons of water at this time, but keep in mind that aloo gobi is supposed to be a dry dish, not a saucy one. As Chadha clearly says in the featurette, the last thing you want is watery aloo gobi. Make sure that the liquid in the pan has covered everything, then cover & simmer for 20 minutes. Then stir in garam masala and chopped cilantro leaves. Turn off the heat and recover the dish. Leave it standing for about 20 minutes before serving. This allows the veg to really soak up all the liquid in the pan, making for a more savory dish in the end.