Sunday, April 5, 2009

Aloo Gobi

Aloo Gobi Recipe

1 head of cauliflower
5 Russet potatoes
1 large onion
4 teaspoons of East Indian curry
5 cloves of garlic minced
1 teaspoon of cinnamon
1 can of chick peas 16 oz
1/4 cup of lecithin granules
1 can of tomato sauce 16 oz
1 can of diced tomatoes 28 oz
2 tablespoons of anis seeds
4 teaspoons of salt
2 tablespoons raw sugar
1 inch x 1 inch minced fresh ginger
2 tablespoons of lemon juice
4 tablespoons of olive oil

First we will make the spice paste. In a small skillet add two tablespoons of olive oil, the 5 cloves of minced garlic, minced fresh ginger, 1 teaspoon of powdered cinnamon, one teaspoon of salt, 3 teaspoons of curry powder. Heat on medium till garlic is cooked then remove from heat.

Next we will make the chickpea sauce. In a blender add ½ of a large onion, 1can of chickpeas, 2 tablespoons of olive oil, 2 tablespoons of lemon juice, ¼ cup of lecithin granules, 1 teaspoon of salt. Blend till smooth and creamy.

Next step in a large deep skillet add the other half of the onion chopped and sautéed in 2 tablespoons of olive oil till onion is tender. Add the tomato sauce, diced tomatoes, 2tablespoons of raw sugar, 1 teaspoon of curry, and 2 tablespoons of anis. Add all the chickpea sauce from the blender, 2 teaspoons of salt and the spice paste that we made earlier into the mix. Over a medium low heat stir and simmer for 5 minutes.

In a 9.5” x 13.5” Pyrex dish place the chopped pieces of cauliflower and chopped potatoes. Potatoes and cauliflower should be even with top of the dish. I try to keep the potatoes in about ¾ inch chunks. Pour the mixture from the deep skillet over the potatoes and cauliflower. Place aluminum foil over the dish and bake at 375 for one hour. Then remove the foil and lower the heat to 275 and bake for another 2 hours. Serve hot.

Aloo Gobi is an East Indian dish. This particular Aloo Gobi recipe is my own creation and is a favorite at our house. We often serve it with Poor-mans Saffron Rice and a salad I hope you will enjoy it as much as we have. Dennis and Glenda Renner

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