This is the cauliflower and potato dish that I promised earlier.
1 large cauliflower or two small cauliflower (rinsed, chopped)
4 Russet potatoes
1 medium red onion
4 medium tomatoes
handful of peas
6 cloves of garlic
1 tbsp coarsely chopped ginger
1/2 tsp red chili powder
3/4 tsp turmeric
6 whole cloves
1/2 tsp garam masala
6 tbsp canola oil
1/4 cup water
salt to taste
15 - 20 parsley leaves for garnish
Rinse and cut the veggies. In a dutch oven warm the oil on medium heat and saute the onions, till they are translucent. Add the garlic stir for a few seconds and add the ginger and tomatoes. Stir for three to four minutes on low to medium heat till the tomatoes are mixed well. Add the cauliflower, peas and potatoes and again stir for a few minutes. Add spices and stir. Sprinkle water. Cover and cook for thirty minutes, stirring every five minutes or so. Cook till they are soft and well-done when you insert a fork in the potato.
Garnish with green parsley leaves and serve with your favorite bread, chapati or poori.
This dish serves 25- 30 people with other items on the menu.
For a smaller portion, you can divide the ingredients into half, or cook the whole recipe and freeze portion of the dish for another day.
Enjoy!
Let me know how it turns out for you.
4 comments:
Hurray!! Can't wait to try this one...but it will have to wait until I get to Dallas to buy garam masala (not a staple on grocery shelves in West Texas).
Do I pull out the cloves before serving?
Okay, I finally found the masala and made this dish! It was delicious, but I have to admit that I used WAAAY more spices than suggested...and even added a few of my own.
And as for feeding 25-30 people with one large head of cauliflower, even as a side dish...well, maybe perhaps that should be revised downward. (I liked it so much that I ate nearly a quarter of this dish for dinner after giving my dogs all the potatoes.) When I make this again--and I most certainly will--I'm going to reduce the potatoes and increase the spices.
Thank you so much for the recipe, Ms. Garg. As I chopped and grated and stirred, the book _Emma-Jean Lazarus Fell Out of a Tree_ popped into my head; the teen protagonist's new renter makes Indian food and cooks better dinners than her mom. If you see this book at the library, you should definitely pick it up!
Thanks for your comments mad4books.
Yes, you remove the cloves before serving.
I'm glad you added more spices to it and liked it. The side dish at the party seemed sufficient because there were many varieties but I do understand your point.
I would encourage you to send your version to SpiceRoute to be considered for publishing as a fan's recipe.
Ha! Your aloo gobhi is the real thing...no one except West Texans are gonna want my corrupted version!
I used your basic recipe, but with these 3 main ingredient changes: reduced potatoes from 4 to 1, added a tomato for a total of 5 (director Gurinder Chadha uses canned tomatoes*), and eliminated the peas.
Spice changes: slightly increased amounts of every spice listed (except for the 6 whole cloves), and also added cumin, cayenne, crushed red pepper, curry powder, black pepper, and a little paprika.
*You can watch Ms. Chadha make her own aloo gobhi! It's one of the extra features on the _Bend It Like Beckham_ DVD. (The funny thing is watching her mother and aunt supervise her cooking endeavor!) Oh, and she uses chilies and cilantro in hers...think I'll give that a try next time!
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