Daves Aloo Gobi A La Madhur Jaffrey Recipes

CAULIFLOWER WITH POTATOES (ALOO GOBI)

Steps:

• Start with the deep-frying. Pour the oil into a karhai or wok and set it over a medium-high heat. Wait for it to get very hot. Fry the cauliflower florets (not the stalks or leaves) in two batches, for about two minutes each 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 five to six minutes, or until golden all over. Remove and drain on kitchen paper. (Strain the oil and save it for future use.) Now for the rest. Set a clean karhai, wok or heavy-based pan, about 20 centimetres (8 inches) in diameter, over a medium heat. Pour in the oil and, when hot, add the onion. Sauté for two minutes, then add the cumin seeds. Stir for three to five minutes, or until the onion is light brown. Spoon in the garlic and ginger. Stir for two minutes, adding a splash of hot water if it starts to stick. Add the tomato and cook for five minutes, or until completely integrated. Sprinkle in the chillies and salt and stir for one minute. Crumble in the fenugreek, stirring for one 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, stirring, for six minutes, or until soft. Add a little water if the pan seems to dry out. Now put in the deep-fried cauliflower florets and potato and the chopped coriander, mix gently and cook for a final two minutes, then serve. Recipe adapted for the Curry Nation cookbook from an original recipe by Gurbax Kaur (Bradford).

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 (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.

GOBI ALOO

Steps:

• Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, cook and stir cumin seeds until fragrant and they start to pop. Add onion; cook until crisp-tender, about 2 minutes. Add tomatoes and ginger; cook 1 minute. Add chili powder, garam masala, cumin, salt and turmeric; cook until fragrant, about 1 minute. Stir in cauliflower, potatoes and water. Press cancel., Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure. Sprinkle with cilantro if desired.