Aloo Gobi is a dry Indian potato (aloo) and cauliflower (gobi) dish. When visiting the Okanagan Hindu Temple in Summerland, B.C. during the regular Sunday service, the lunches served afterward are often accompanied by this typical Punjabi dish. With a bit of practice and careful observation of my sweet Didis in the temple kitchen, I have learned to make this family favourite with authenticity.
To make Aloo Gobi, you will need the following:
2-3 russet potatoes peeled and cubed
1/2 cauliflower washed and broken into 1 inch pieces.
1 large yellow onion diced
2-3 small green chilies chopped
2 tbsp ginger garlic paste
1 tbsp ground and/or whole cumin seed (jeera)
2 tsp black mustard seed
2 tsp tumeric powder
1 tsp red chili powder
3-4 fresh tomatoes chopped or 1 small can of whole tomatoes
oil or ghee for frying
1 bunch of coriander leaf (cilantro) chopped
salt to taste
Add oil to a deep pan and begin frying jeera, mustard seed and green chilies. Fry until seeds begin to pop, then add onions. Fry onions until lightly browned, stirring occasionally. Add ginger garlic paste and stir until well blended. Add tumeric, chili powder and half of coriander leaf. Let fry for about three minutes. Add tomatoes, stirring until it begins to form a paste, frying until paste becomes thick and well blended. Add potatoes, stirring until they become well coated, add a little water, cover and let simmer until potatoes are 60% cooked. Add cauliflower, stirring well and cover once again. Once potatoes and cauliflower are cooked, add salt to taste, remaining coriander and serve.
If you prefer a less spicy dish, omit the red chili powder.
This is a portrait of Shiva that I painted for my friends at the Okanagan Hindu Temple on the occasion of Shivratri in 2009
