I tried Indian food in the city, and it was so delicious I had to try to make it at home. I had aloo gobi, which is potatoes and cauliflower and ginger all cooked up in a steaming hot vat of onion and spices.
So I found a recipe for aloo gobi mattar, which is basically the same thing except with the addition of peas. I mean, why not? Add some color, extra vitamins…
It was good! Not quite the same as what I had from Tadka Indian Cuisine on East 53rd but delicious in its own homemade way.
Aloo Gobi Mattar
Adapted from this recipe
4 tablespoons of olive oil
2 large onions, chopped into 1/2 inch chunks
1 teaspoon cumin seeds
5 cloves minced garlic
2 tablespoons peeled, minced ginger
2 teaspoons turmeric
1 tablespoon garam masala (recipe follows)
2 teaspoons ground coriander
1/4 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon ground cumin
3 medium baking potatoes, peeled and chopped into 1/2 -3/4 inch chunks
8 oz vegetable stock
1 head cauliflower, cut into bite sized florets
2 tablespoons peeled, grated ginger + juice
juice of 1/2 a lemon
1 cup frozen peas
Heat oil in a large wok. Add onion and cumin seeds and cook until onions are translucent and soft. Add garlic and minced ginger. Sauté for 2 minutes, stirring frequently.
Add all of the remaining spices and salt. Stir well.
Add potato and stir until the potatoes are covered in oil and spices. Turn heat down to medium and sauté potato for 5 minutes, stirring frequently.
Add vegetable stock, cover, reduce heat to medium-low and simmer for 15 minutes.
Add cauliflower, grated ginger and lemon juice, stir, and cover. Reduce heat to low and simmer for 10 minutes.
Add frozen peas, stir, cover & simmer 10 minutes.
Turn off heat and let rest for 10 minutes. Add some salt if desired to taste.
Adapted from this recipe
2 tablespoons cumin seeds
2 tablespoons coriander seeds
2 tablespoons cardamom seeds
2 tablespoons black peppercorns
1 (3-inch) stick cinnamon, broken up
1 teaspoon whole cloves
1 teaspoon grated nutmeg
1/2 teaspoon saffron (optional)
Put the cumin, coriander, cardamom, peppercorns, cinnamon, and cloves in a dry heavy skillet over medium-high heat (careful if it’s a hot burner; lower the heat to medium or medium-low if so). Toast the spices, stirring occasionally, until they turn several shades darker and give off a sweet smoky aroma, about 10 minutes. Do not raise the heat to quicken the process, or the spices will brown prematurely, leaving the insides undercooked. Cool completely.
Working in batches if necessary, transfer the mixture to a spice mill or coffee grinder and grind to a powder. Stir in the nutmeg and saffron. Use immediately or store in an airtight container in a cool, dry place.
This was pretty delicious, considering I didn’t have all of the ingredients in the original recipe (such as cilantro, fenugreek seeds, fresh ginger) and was constantly comparing it with the aloo gobi from Tadka. I also have a confession — I used the remains of a very old jar of minced ginger. If I had used fresh ginger, it probably would have been a lot more flavorful. I made a double recipe of the above, meaning 10 cloves of garlic total, and couldn’t taste it at all. Also, it was a little bit too brothy for me–I was hoping for a thicker sauce. Note: it is thicker and better the next day!
The recipe needs some tweaks. I think next time I might roast the cauliflower, leave the skins on the potato, use fresh ginger, and maybe use a store-bought garam masala (I couldn’t find cardamom and I think I burnt the seeds and cinnamon stick while toasting).
Paired with some freshly toasted na’an, this was a filling and yummy meal. I would make it again with the above tweaks.
Also, I think I am addicted to na’an. Or just carbs in general. I am finding carbs in all forms delicious lately.