Skip to main content

ALOO GOBI

 #NoHateOnMyPlate & Aloo Gobi Subzi


Recently, I collaborated with 10 foodies on a post focused on #NoHateOnMyPlate. We came together from different parts of the world to celebrate our differences through our universal love of food. As most of you know, I am a Gujarati girl born in East Africa and so I had a lot to choose from. In my kitchen I have a good balance of both the Eastern and Western inspired cuisines. I selected a dish from my Gujarati roots for this collaboration.

Every culture has a platter of some sort. In my home state in India that platter dish would be the Gujarati Thali. A Gujarati Thali is an assortment of dishes arranged as a platter for lunch or dinner in places with a Gujarati diaspora. In most restaurants today, these Thalis are bottomless if you’re up for the challenge. I don’t enjoy eating when I’m entertaining, so if you’re like me and want indulge and enjoy this experience, my two go to restaurants for this style of dining is Vatan in NYC and Kathiyawadi Kitchen in Sayreville NJ.

A Thali can have at least 2 vegetables, a few kinds of lentils, some mishthan - sweets, farsan - savory snacks we are known for, breads, rice dishes, salads, pickles, chutneys, papadoms and sweet and savory drinks just to name some...phew!

The largest Gujarati Thali is the Bahubali Thali in Surat with some 40 main items on a family style platter and the next largest being the one with 25 main items from Ahmedabad as recorded by David Hoffman, a travel host, producer and social media influence of @davidsbeenhere, do find him and follow. I was only able to plate together some 16 total items on my thali - and I had to include the condiments in the count too.

One day I promise to write up all the recipes I made for this Thali. For now I’m sharing one for the Aloo Gobi, which is one of the most staple subzi (vegetable) dishes in some parts of India today. I though I would start sharing recipes on my blog with one of the most sustainable and popular vegetables of this world - Potatoes, and one that has acquired a lot of fame in recent years for it's versatility and low carb levels - the Cauliflower.

 

ALOO GOBI

INGREDIENTS:

2 medium potatoes, cubed 

1 head of cauliflower, medium size florets 

1 medium onion chopped

1/ 2 teaspoon hing (asafoetida)

1/2 teaspoon cumin seeds

1/2 teaspoon mustard seeds

6-8 curry leaves (optional)

1.5 teaspoons ginger-garlic paste

1/2 teaspoon turmeric powder

1/2 teaspoon chili powder (cayenne pepper)

1 teaspoon coriander cumin powder

2 tablespoons high smoke point oil

2 tablespoons chopped cilantro

3/4 teaspoon salt or to taste 


INSTRUCTIONS:

1. In a medium sized pan heat the oil, I prefer a non-stick one whenever I cook potatoes. 

2. When the oil is heated through, add the mustard seeds and let them crackle and then add the cumin seeds immediately (note: If your oil is hot this should only take a few seconds) 

3. Add the potatoes and cook until almost done, about 4-6 minutes. You can cover the pot if you want to steam them quickly.   

4. Once the potatoes are almost done, add all the ingredients except the cilantro. The amount you cook your cauliflower is a matter of preference, some like a mush, others in the middle and for some an extra crunch is their way. In any case remember cauliflower cooks so fast that the resting heat may cook it more than you desire. 

5 Garnish with cilantro leaves and serve with flatbreads, rice and condiments/accompaniments like raita, mango pickles and such. 

 

Happy Eating! 

 

https://www.instagram.com/chefneelma/ 





 


Comments

Post a Comment

Popular posts from this blog

5 Cheese Doritos Mac & Cheese

It is said that America has no culture and Americans are described as "bland" outside of the USA, but I beg to differ.  Have you ever noticed that you can travel to nearly any country on earth and find millions, probably billions, of people wearing effectively the same pair of blue denim pants? Thanks America. With the holidays just around the corner, I wanted to reflect on all the holidays I came to embrace when I arrived in America.  Having come to this country in my teens and being dropped literally into an apartment community where 80% of the residents were not only Indian but also had the same last name as mine, was a cultural shock of another kind. Furthermore, I came from East Africa where my upbringing was diversely influenced by people not only from all over India but also from all over the world. My Indian heritage and culture was already embedded in me by my parents   and  the community I came from, but the new Indian incomers I lived amongst now had a dif...
1 comment
Read more

Broiled Salmon, Paprika, Garlic & Dill Baby Potatoes and Wilted Garlic Spinach

This is one tasty anti inflammatory meal that you will be happy to indulge in. The 3 items on this plate are so good for you. Keep reading 🐠 🍃 The omega-3 fatty acids in salmon have anti-inflammatory properties that may help counteract the negative effects of stress hormones. I added warming #spices and herbs to kick this up a notch.  #spinach the second part of this gluten free meal is one of the best known of all the anti-inflammatory super foods. It contains lutein, which is related to vitamin A and beta-carotene. It also gives you iron, vitamin K, and folate, and it is very low in calories, so it's perfect for weight loss diets. The third item, the mighty and most favored #potato is the world’s third most important food crop in the world after #rice and #wheat and contains anti-inflammatory components such as resistant starch, fiber, and anthocyanins.  To top it all of, 5 ounces of the salmon, 1 cooked cup of the spinach and 5-6 baked baby potatoes are less than 750 calo...
1 comment
Read more

MANGO CHUTNEY

This is not your Major Grey's kind of a chutney.  Mine is a delightful, traditional, sweet, spicy and tart accompaniment to any Indian curry, daals (lentils) and naan (breads), one which also makes a delicious cooking sauce, marinade or glacé for meats and fishes. I also like to spoon this yumminess over my burgers, fajitas, tacos, sandwiches, and always add it to my charcuterie boards when available. My secret is to use semi ripe mangoes.  INGREDIENTS • 3 cups mango chunks (if frozen, thawed) • 2 tablespoons vegetable or canola oil • 1 large onion minced • 1 teaspoon who mustard seeds • 1 teaspoon onion seeds (kalonji) • 1 teaspoon minced garlic • 1 teaspoon minced ginger • 1 teaspoon salt • 1 teaspoon red chili powder (more for spicy) • ½ teaspoon turmeric powder • 2 tablespoons palm sugar or 1 tablespoon dark brown sugar • 2 tablespoons vinegar INSTRUCTIONS • Heat oil in a saucepan on medium. • Add mustard seeds and bloom, you will here them...
1 comment
Read more