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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/ 





 


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