Aloo Gobhi

March 10, 2015

 

Aloo Gobhi is a traditional Indian, Pakistani, and Nepali dish mainly consisting of potatoes and cauliflower, generally served over fluffy rice.

 

The dish makes use of Turmeric, which renders it a lovely shade of yellow – close enough to beige to make it work here.

 

The recipe below is inspired by Jaimi Oliver's cooking – I want to give credit where credit is due!

 

While I generally stay away from offering Indian cuisine to my daughter because of the ample use of spices, I find that Aloo Gobhi is not too intense. In fact, I wish it was more exciting – but my kid certainly is not somebody who would readily embrace any kind of spice. Just the other day, there was a big uproar when I had used just a pinch of pepper in a tomato sauce. My daughter saw the little black specks and immediately went into rebellious mode. In the end, she ate – but she kept complaining just how spicy it all was.

 

Aloo Gobhi, then, may be worth a try – the potatoes are certainly not offensive in color and the cauliflower is barely visible. Combine the golden hue of the Turmeric with the gentle flavor of this dish, and your child may just try something completely new...

 

Ingredients:

 

1 Tbs. vegetable, corn, or Canola oil.

1 medium onion, finely chopped.

½ green chili, finely chopped.

1-inch piece of ginger, peeled and finely chopped.

1 Tbs. finely chopped cilantro

¼ – ½ of a cauliflower, depending on how you think your child will receive this ingredient, florets only (no thick stems), broken into small, bite-size pieces.

1 lb. Potatoes( such as Yukon Gold), peeled and cut into small, bite-size cubes.

1 tsp. butter.

1 Tbs. black mustard seeds.

1 tsp. ground turmeric.

1 tsp. ground cumin.

2 Tbs. shredded coconut.

Salt and Pepper.

1 lemon.

Rice

Naan

 

Start by preheating your oven to 425 degrees.

 

In a large pan, heat the oil and butter over medium heat.

When hot, add the onions, chili, ginger, cilantro, mustard seeds, turmeric, and cumin.

Cook for roughly 10 minutes.

Add the potatoes, cauliflower, and coconut.

Season with salt and pepper.

Add about 1 to 1 ½ cups of water so that the ingredients are not overly dry in the pan but have some liquid to simmer in and absorb.

Reduce heat, cover the pan, and let simmer for about 15-20 minutes, depending on the size into which you cut the vegetables.

Simmer until the potatoes are soft, but add a little bit of water when you notice that the pan is starting to dry out.

Transfer the Aloo Gohbi to an ovenproof container – or, if your pan is ovenproof, simply live the Aloo Gobhi in it – and put it into the preheated oven.

Let bake for another 20 minutes.

Add salt and pepper to taste.

Serve over cooked white rice and accompany with Naan (I like garlic Naan) and slices of lemon.

 

 

My secret to perfect rice:

I must admit, I find cooking rice tedious. More often than not, I seem to get it wrong. Over the years, I became so frustrated with making perfect rice, that I simply gave up. Instead, I purchased a digital rice cooker (mine is a small Zojirushi). Now, cooking rice is as simple as adding rice and water to the cooker, and pushing the Start button. The rice always comes out perfect. If you struggle with cooking perfect rice, I recommend you look into purchasing a rice cooker as well – it is certainly a purchase I have never regretted. Not even for a second.

 

 

Garlic Naan:

You can purchase Naan and even garlic Naan in just about any well-stocked grocery store. I love garlic Naan but find that the store-bought versions are way too tame for me. Instead of just using it as is, I melt one Tbs. of butter in a small container, press one clove of garlic through my garlic press, mix it up, and spread the garlic mixture on top of the cold Naan. Next, I pop the Naan into the oven for about two or three minutes – especially since the oven is already hot from making the Aloo Gobhi...

 

Aloo Gobhi is a traditional Indian, Pakistani, and Nepali dish mainly consisting of potatoes and cauliflower, generally served over fluffy rice.

 

The dish makes use of Turmeric, which renders it a lovely shade of yellow – close enough to beige to make it work here.

 

The recipe below is inspired by Jaimi Oliver's cooking – I want to give credit where credit is due!

 

While I generally stay away from offering Indian cuisine to my daughter because of the ample use of spices, I find that Aloo Gobhi is not too intense. In fact, I wish it was more exciting – but my kid certainly is not somebody who would readily embrace any kind of spice. Just the other day, there was a big uproar when I had used just a pinch of pepper in a tomato sauce. My daughter saw the little black specks and immediately went into rebellious mode. In the end, she ate – but she kept complaining just how spicy it all was.

 

Aloo Gobhi, then, may be worth a try – the potatoes are certainly not offensive in color and the cauliflower is barely visible. Combine the golden hue of the Turmeric with the gentle flavor of this dish, and your child may just try something completely new...

 

Ingredients:

 

1 Tbs. vegetable, corn, or Canola oil.

1 medium onion, finely chopped.

½ green chili, finely chopped.

1-inch piece of ginger, peeled and finely chopped.

1 Tbs. finely chopped cilantro

¼ – ½ of a cauliflower, depending on how you think your child will receive this ingredient, florets only (no thick stems), broken into small, bite-size pieces.

1 lb. Potatoes( such as Yukon Gold), peeled and cut into small, bite-size cubes.

1 tsp. butter.

1 Tbs. black mustard seeds.

1 tsp. ground turmeric.

1 tsp. ground cumin.

2 Tbs. shredded coconut.

Salt and Pepper.

1 lemon.

Rice

Naan

 

 

Start by preheating your oven to 425 degrees.

 

In a large pan, heat the oil and butter over medium heat.

When hot, add the onions, chili, ginger, cilantro, mustard seeds, turmeric, and cumin.

Cook for roughly 10 minutes.

Add the potatoes, cauliflower, and coconut.

Season with salt and pepper.

Add about 1 to 1 ½ cups of water so that the ingredients are not overly dry in the pan but have some liquid to simmer in and absorb.

Reduce heat, cover the pan, and let simmer for about 15-20 minutes, depending on the size into which you cut the vegetables.

Simmer until the potatoes are soft, but add a little bit of water when you notice that the pan is starting to dry out.

Transfer the Aloo Gohbi to an ovenproof container – or, if your pan is ovenproof, simply live the Aloo Gobhi in it – and put it into the preheated oven.

Let bake for another 20 minutes.

Add salt and pepper to taste.

Serve over cooked white rice and accompany with Naan (I like garlic Naan) and slices of lemon.

 

 

My secret to perfect rice:

I must admit, I find cooking rice tedious. More often than not, I seem to get it wrong. Over the years, I became so frustrated with making perfect rice, that I simply gave up. Instead, I purchased a digital rice cooker (mine is a small Zojirushi). Now, cooking rice is as simple as adding rice and water to the cooker, and pushing the Start button. The rice always comes out perfect. If you struggle with cooking perfect rice, I recommend you look into purchasing a rice cooker as well – it is certainly a purchase I have never regretted. Not even for a second.

 

 

Garlic Naan:

You can purchase Naan and even garlic Naan in just about any well-stocked grocery store. I love garlic Naan but find that the store-bought versions are way too tame for me. Instead of just using it as is, I melt one Tbs. of butter in a small container, press one clove of garlic through my garlic press, mix it up, and spread the garlic mixture on top of the cold Naan. Next, I pop the Naan into the oven for about two or three minutes – especially since the oven is already hot from making the Aloo Gobhi...

 

 

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