Aloo Gobi Reimagined By Carlos Pepe

Aloo Gobi, Reimagined

Growing up, like most children vegetables were like Kryptonite is to Superman. We were spoiled for good food. Being a Pakistani Punjabi, meat or chicken was the order of the day and in abundance. My Mother was from the North part of Pakistan, she used to love vegetables and was superb cook. Come on everyone’s Mum is the best cook. If anytime my Mother made any veg, I would reluctantly eat it, with the exception of okra, loved okra then, Love okra now. I don’t know what it is about that veg, is it because when cut it looks like a bullet chamber of a gun, how cool is that for a kid. I loved the flavour too. When it came to aloo gobi, I was ok with the aloo part, but not gobi. I will let you into a secret, of which there are 57 varieties. Thats right I used to put ketchup on the gobi.

I have seen a lot of different versions of aloo gobi and have made a few versions my self. They say the devil makes work for idle hands, my brain goes into overtime when I have some down time and end up cooking in my head. I thought what can I do to give this classic dish my own twist. Well here is my aloo gobi reimagined and child friendly, no ketchup required. This recipe is a two step cooking process, to give depth and flavour, by roasting veg in oil and spices.


Step One


Cauliflower 750g, florets (Keep the leaves) Jersey royals 450g, cut in half, skin on. Two tablespoons of oil

1 teaspoon of Kashmiri chilli powder

Half teaspoon of turmeric powder mix and cost potatoes. In the empty bowl put in tablespoon of cumin powder and two tablespoons of oil and mix, stir through florets, sprinkle teaspoon of cumin powder on top. Roast both in oven at gas mark 6 for twenty minutes, potatoes near top and cauliflower below. Keep aside.





Fry the leaves in a little oil and keep aside.

Step 2


Ingredients


Two onions, chopped

Three green chillies sliced

10+g ginger julienne

150g passata

Two tablespoons of coriander stalks

Small hand full of coriander leaves chopped 1 large tomato, cut into small pieces

1 tablespoon ginger paste

1 tablespoon garlic paste

Tablespoon cumin seeds, crushed Tablespoon mustard seeds

Teaspoon coriander powder, crushed

Half teaspoon crushed black pepper

Half teaspoon turmeric

1 teaspoon Kashmiri chilli powder Teaspoon salt or to taste

Two table spoons mango chutney

Two tablespoons concentrated tamarind Handful of fresh green coriander

Method

Fry coriander, cumin, black pepper and mustard seeds in oil, until they cackle, add onion, then add garlic ginger, coriander stalks and chillis

A little water. Add all spices and passata 150g and cook out until all the ingredients amalgamate as picture below, and add roasted cauliflower florets and potatoes and gently cook through, adding water as required.



Now add the cauliflower leaves and cook until wilting sightly, add the mango chutney and concentrated tamarind, cook for a few minutes, adding the chopped tomato. You can add water to the consistency favoured. I prefer it fairly dry, as I like to break up the aloo gobi, with a nice hot fluffy roti.

Finally add the julienne ginger and fresh chopped green coriander, stir through and serve.


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