Sunday Supper: Aloo Gobi

The date: Sunday, February 20, 2011

The menu: Aloo Gobi (Potato and Cauliflower Curry) and chipatis

The inspiration: Everybody Loves Sandwiches

I’m sure it’s not a big surprise that I made yet another Indian dish for Sunday Supper. I hadn’t really planned on making this recipe, but when I was at the farmers’ market this Saturday and spotted the cauliflower, I knew it was time to try it. This delicious Indian curry is really the perfect winter/early spring dish and I suspect it’d be great with just about any vegetable. The recipe I followed suggests adding peas, but since they’re not yet in season, I made it without. I can’t wait to be able to make this with my own homegrown peas and Romanesco.

Aloo Gobi (Potato and Cauliflower Curry)
Adapted from Everybody Loves Sandwiches

I added a jar of curry paste (Patak’s) to my Indian spice collection to be able to make recipes like these. I think you should add it to yours too – it is so worth it! Also, my aloo gobi came out a little soupy. I think I’ll be a little more conservative with the water next time. Go easy on the water at first and add more as needed. Just make sure to keep an eye on it!

1 Tablespoon oil
1 large onion, diced
4 medium potatoes, diced
1 large head of cauliflower, broken into florets
4 Tablespoon curry paste
1 can light coconut milk
1 Tablespoon brown sugar
2 cups of chickpeas, cooked

*1/2 cup peas (when they’re in season)

In a large, heavy pot, heat oil and saute the onion for about 3 minutes. Add in potatoes, cauliflower, and curry paste and let cook for 5 minutes, stirring occasionally. Pour in coconut milk and brown sugar along with enough water to just cover the vegetables. Add in the chickpeas and a good pinch of salt. Cover and simmer for 30 minutes or until the potatoes are cooked.  If peas are in season, stir them in now. Serve with basmati rice and those chipatis I was telling you about. Enjoy!