Aloo Gobi: Saeed Family Style
A delicious pakastani dish, completely meat free. SOOOO delicious. Of course, I don't have the touch that Abeeda's mom and Aunts have, but grateful that Abeeda shared this family favorite with me.
- ½ cup butter
- 1 sweet onion medium
- 1 Serrano pepper – minced
- 1 tomato medium
- 2 cloves garlic – minced or ¾ tsp garlic paste
- ¾ teaspoon ginger paste
- 1 ¼ teaspoon salt
- 1 teaspoon red chili pepper
- ½ teaspoon paprika
- ¼ teaspoon turmeric
- 1 head of cauliflower
- 2 russet potatoes medium
- healthy handful of fresh cilantro diced
Prepare the onion, slice into small pieces. Dice one tomato into small pieces, set aside. Dice the Serrano pepper and set aside. Measure out paprika, chili pepper and turmeric into a bowl, set aside.
Prepare cauliflower by cutting up the flowerets. Cut off any excess stem from the flowerets and set aside. Rinse and place flowerets into a bowl of water and set aside. Slice the excess stems from flowerets into thin slices. Take the cauliflower stem and trim to core. Slice lengthwise down the center to make 2 halves. Take those halves and slice lengthwise down the center again to produce 4 long quarter pieces which will need to be sliced thinly. Add to the sliced stems from the flowerets. Rinse, drain and set aside in a small bowl.
Peel the potatoes and cut into large chunks. Set aside in a bowl of water.
Let’s begin making the masala:
Melt butter in a large saucepan and begin to sauté the onion over Medium heat. Continue the sautéing until just soft enough to break a piece with a spoon. Stir in garlic, ginger paste, tomato and Serrano pepper. Continue sautéing until the added vegetables have softened. Add salt, paprika, chili pepper and turmeric and stir until well blended.
At this point taste for spices. If more heat is needed add ¼ teaspoon of chili pepper.
Mix in cauliflower core slices. Stir to blend evenly. Continue cooking for 5-7 minutes, until core slices have softened. Stir occasionally and add a splash of water if mixture becomes too dry and starts burning at the bottom of the pan.
Add the chunks of potatoes and 1 cup of water into the masala mixture, stir to coat potatoes. Reduce from Medium heat to Medium-Low. Cover and let potatoes gently steam for approximately 15 minutes or just till the point they are almost done.
Add ½ cup water and then add the cauliflower flowerets. Mix the potatoes and flowerets until everything is well coated with masala mixture. Cover and let the Aloo Gobi steam. Cook on medium-low heat for around 15 minutes, stirring occasionally, until the flowerets are tender and break easily with mixing spoon.
Remove from heat, add the cilantro and mix well. Return the cover to the pan, and allow the cilantro to steam.
Back when I was a tutor at Yuba College, a place that has a diverse group of students, my friend Abeeda consented to teach me how to make this deliciousness. I have tried to keep it as traditional as possible, but frankly, I don’t have that old world touch that she was taught. Also, this is the ONLY cauliflower recipe I like. ONLY!!!