Aloo Gobi From Bend It Like Beckham Recipes

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.

Steps:

• Heat vegetable oil in a large saucepan.
• Add the chopped onion and one teaspoon of cumin seeds to the oil.
• Stir together and cook until onions become creamy, golden, and translucent.
• Add chopped coriander stalks, two teaspoons of turmeric, and one teaspoon of salt.
• Add chopped chillis (according to taste) Stir tomatoes into onion mixture.
• Add ginger and garlic; mix thoroughly.
• Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that the mixture doesn't stick to the saucepan).
• Ensure that the potatoes and cauliflower are coated with the curry sauce.
• Cover and allow to simmer for twenty minutes (or until potatoes are cooked).
• Add two teaspoons of Garam Masala and stir.
• Sprinkle chopped coriander leaves on top of the curry.
• Turn off the heat, cover, and leave for as long as possible before serving.