I have more than 200 recipes on my blog now and if you would care to go through them you will realize there 1 only recipe of “Cauliflower” (Gobi) cooked in the Indian way on it. To be honest Cauliflower scares the living day lights out of me. Especially when I have to cook it in the Indian style, which makes me really scared of it and I am not sure why that is.
Maybe it is because the big florets are so damn stubborn and take a long time to cook and I am such an impatient cook, I need my meals cooked as soon as possible. As I am so hyperactive, I plan my whole day and follow a schedule to make sure I am not spending all my time cooking and that is one reason why “Cauliflower” never has fit into the scheme of things for me.
Another thing with Cauliflower is that as a Punjabi “Aloo Gobi” is the quintessential dish on which all Punjabi mother- in- laws will judge you. Thankfully I don’t have a Punjabi mother-in-law but that doesn’t mean I am not judge or I don’t judge anyone else who claims to make a good “Aloo Gobi”. Many a restaurants have been marked of by me because of the quality of “Aloo Gobi” served by them and I am ashamed to say that I still have to find a good restaurant in Perth that makes it the way we love it.
So as a last resort I have to sometimes make ‘Aloo Gobi’ myself to satisfy my cravings. I do however take a shortcut and pre-cook the Potatoes and Cauliflower in hot water before cooking it in the masalas. Now before you lynch me for taking this shortcut, let me reassure you that it works for me and it also means that the monster that is “Cauliflower” cooks faster than it should.
There are several recipes of “Aloo Gobi” out there and this one works the best for me. I have tried several other versions and changed the sauces but nothing comes close to this recipe and I am very proud of it. Especially when the husband remarks that it is the best “Aloo Gobi” in the world, which I am sure is not further from the truth. But hey I am a sucker for compliments, especially when they are so rare.
Recipe (Serves 6, cooking time 40 minutes)
1 big Cauliflower
2 medium sized Potatoes
3 medium sized Tomatoes
¼ cup Cashewnuts soaked in hot water for atleast 15 minutes
2 tbsp Yogurt/Curd at room temperature
1 green Chilli finely chopped
2 Garlic cloves thinly sliced
1 tsp freshly chopped Ginger
A pinch of Asafoetida
1 tsp Shahi Jeera/Caraway seeds (You can use Cumin if you don’t have Caraway seeds)
1 tbsp Vegetable Oil
1 tsp Cumin powder
1 tsp Turmeric Powder
1 tsp Red Chilli powder
1 tsp Coriander powder
Salt to taste
Lots of freshly chopped Coriander for garnishing (I love adding a lot of Coriander)
1) Wash and cut the Cauliflower into medium sized florets. Cut the Potatoes in the same size so they cook evenly. Boil the Cauliflower and Potatoes in water for only 8 – 10 minutes. Do not be tempted to cook for a longer time as this will over cook them and the cauliflower will start breaking apart in the gravy. Drain all the water.
2) For the gravy boil the Tomatoes in hot water. Drain the water and let them cool down before you puree the Tomatoes with the Curd and Cashew nuts.
3) Heat oil in a thick bottomed pan, add the Caraway/Cumin seeds, Asafoetida, Green chilli, Ginger and Garlic and then add the Tomato gravy. Let it cook on medium heat till Oil starts leaving the sides of the pan.
4) Add all the dry masalas to the gravy and cook for another 5 minutes. Now add the Cauliflower and Potatoes and let them cook in the gravy till done. As we had boiled the Vegetables before they would cook quickly.
5) Once cooked sprinkle lots of freshly chopped Green Coriander and serve with hot rotis.