Aloo Gobi

I’m listening to the Canuck game and my future husband, Marc Chouinard, has just gone to the dressing room partway through the 2nd period with what appears to be a leg injury of some sort. I hope it’s nothing serious! Never fear, Marc, I will kiss it better for you!

In other news, apparently Condi Rice is coming back to Canada to get another piece of that hunk, Peter McKay…. *snicker*… nope, I still can’t say “hunk” and “Peter MacKay” in the same sentence with a straight face.

Oh – Marc‘s back! He’s trying to walk it off. He’s so tough! He’s back on the bench now!

I tried to make Aloo Gobi for dinner tonight… it turned out OK, but a bit mushier than I would have liked. Perhaps if the recipe I used had made more sense and I didn’t have to make up a few of the steps up along the way, it might have turned out better. For example, the ingredients list included both garam masala and coriander powder, but at no point in the instructions are you told when to add them. And the instruction to “Add cauliflower and high heat for about a minutes” required some guesswork. As well, there were a few points in the recipe where you supposed to bhoona, which the recipe explains means the following:

Bhoona is a technique that is essential to Indian cooking. The bhoona technique means that the mixture is cooked over medium-high heat, with constant stirring to avoid scorching, until all liquids are reduced and the spices coat the meat like a paste. About 1/2 cup of water can then be added, the dish covered, and a gravy created as the dish becomes liquified again.

The problem with trying to bhoona in this recipe is that there wasn’t a single liquid in the ingredient list! It’s rather difficult to reduce all liquids when there aren’t any. So I added water and hoped for the best. After taste testing, I decided that the mixture tasted like nothing and added a bunch more spices and a couple of chili peppers, which gave it a nice kick. However, I think all the adding of the water in order to be able to bhoona made the potatoes disintegrate, hence the aforementioned mushiness.

So, does anyone have a good recipe for Aloo Gobi?

Comments |4|

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  • Aloo Gobi

    -¼ onion cut into small pieces or blended
    -1 garlic cut into small pieces or blended
    -1 arm (1 inch) ginger cut into small pieces or blended
    -less than 1/4 cup olive oil (seems like alot, but need it so doesnt stick)
    -¼- ½ spoon hing
    -1 ½ spoon dhuniya (coriander)
    -½ spoon haldhi (tumeric)
    -1 spoon paprika
    -1 spoon chilli powder
    -1 to 1 ½ spoon salt (or to taste)
    -1 med sized aloo (potatoe)-cut in small chunks
    -gobi (cauliflower)

    NOTE: 1 spoon ~12ml (I have weird spoons)

    Maybe half spoon chilli powder will be MORE than enough for you…even ¼ …my hot taste buds are non-existant as you know 🙂

    -place cut/blended onion, garlic, and ginger in olive oil-high heat, until mixture golden brown
    -add spices and mix on low heat (1 minute)
    -add aloo and gobi and mix
    -place on med heat and cover
    -stir occasionally
    -check to see if aloo is at softness want (abt 5-8 minutes)
    -turn heat off and let sit covered for 5-10 minutes

    The end 🙂


  • Reply

  • crap – i knew you were gonna ask that…and I don’t know – haha! It’s just something I have…and that’s what it’s called. I’ll find out the translation though and let ya know 🙂


  • It’s a good thing Shalu came through for you, because I don’t have the foggiest idea what Aloo Gobi is!!


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