Hector had a huge Cauliflower which was in danger of going past its best. Having not cooked anything for a while, it was decreed time to try Aloo Gobi. The recipe is that published in – Cook with Nabeela. Mushy Aloo Gobi is horrible, better al dente than pulp. Nabeela gives the hint – cook without a lid on the pot – else everything is steamed too quickly. I have oft wondered if the Potato and Cauliflower are partially cooked before introducing them to the Masala Mash, no, cooked from raw. This is something I first encountered when cooking the wonderful – Aloo Tare Ko – and yes, that is a link to my Recipe.
With only 300g of the Cauliflower required, that leaves a decision: what else to cook later?
Red Onions? I had white Onions and Potatoes with red skins. Having finely chopped the Onions I felt I had an imbalance already, an extra Tomato was added, three in all. Thereafter, a traditional Masala was created, maybe a few ingredients fewer than a full blown Hector Masala.
50ml of Water? I probably added 100ml in all to ensure the Mash did not stick. One cannot stray far from the stove when cooking this Vegetable Curry.
With everything in the pot and the cooking into the final stretch, the Potatoes and Cauliflower were still firm. In the last five minutes everything was changing, the knife test was revealing softening Vegetables. Going too far, Mush, I stopped at – al dente – which is how I prefer my Aloo Gobi.
In restaurants, the Masala Mash at the base has always intrigued, now I know, a standard Masala. Visibly, this creation was as good as I have encountered, but it’s all about the Flavour.
To declare a – Wow! – in my own cooking is somewhat boastful, so I’ll again honour Nabeela for her recipe. This was well beyond my expectations, yet no Methi, Cinnamon, Cardamom which would normally go into my own Masala.
The Spice and Seasoning were well pitched, and yes, I had kept the Salt to one teaspoon as per recipe. The Flavours were a la restaurant, then something familiar hit the palate. The Yadgar Taste – has been celebrated frequently in these pages. I have always suspected Carrot as being their – secret (denied). Now I wonder if it’s actually blended Cauliflower? That I am able to mention Yadgar (Glasgow) at all should surely confirm the efficacy of this Aloo Gobi.
Marg, you don’t know what you’ve missed!
Yes, the recipe was enough for two, but in reheating, the nature of this Curry will change. This is one to cook and eat immediately.
Next time, half Cumin Seeds, half Fenugreek Seeds and dry Methi. Can one improve upon perfection?