andtckrtoo
Cathlete
Carole - found one and I think all of the ingredients are easy to find. The chili powder is different, but probably not enough to notice, and this is one DH cooks frequently.
Aloo Gobi
3 tbsp of sunflower oil
1 large onion
1 tsp garlic paste (or fresh garlic)
1 tbsp fresh ginger root cut into slivers
2 large plum tomatoes, peeled and chopped
1/2 tsp ground turmeric
1 tsp red chili powder
1 tsp cumin seeds
salt
1.25 pounds potatoes (peeled and diced)
1.25 pounds cauliflower, cut into medium florets
5-6 tbsp chopped cilantro
Heat the oil in a saucepan, add the onion, and cook until slightly browned. Add the garlic paste and ginger slivers, then add the tomatoes, spices, and salt to taste and stir well. Add potatoes and cauliflower together with 1/2 cup water. Stir well, then put the lid on the pan. Cook for 15-20 minutes until the vegetables are tender.
Remove the lid and continue cooking until the oil seperates out. Stir in most of the chopped cilantro leaves. Garnish with the rest of the cilantro and serve.
This is a very traditional Indian dish. Serve with the following:
Curried Chickpeas
1 can of chickpeas
2 tbsp vegetable oil
1 large onion
4 garlic cloves
2 tbsp curry powder
1 tsp ground cumin
1 tsp salt
1 chopped serrano chili (seeds removed)
cilantro
Drain chickpeas, heat the oil in a large frying pan, add the onion and the garlic and cook for a few minutes until golden. Stir in the curry powder and add 4 tbsp water. Cook for another few minutes. Stir in the chickpeas and cook for another 5 minutes. Pour in 1 cup of water and season with cumin, salt, and chili. Bring to a boil, the reduce heat to low. Cover and cook for 15 minutes or until thechickpeas are soft and juicy adding more water if necessary.
Serve both with whole wheat tortillas warmed in the microwave (or if you have an Indian store close by, buy some parathas instead). The aloo gobi and the chickpeas should be eaten in the bread for authenticity.
Aloo Gobi
3 tbsp of sunflower oil
1 large onion
1 tsp garlic paste (or fresh garlic)
1 tbsp fresh ginger root cut into slivers
2 large plum tomatoes, peeled and chopped
1/2 tsp ground turmeric
1 tsp red chili powder
1 tsp cumin seeds
salt
1.25 pounds potatoes (peeled and diced)
1.25 pounds cauliflower, cut into medium florets
5-6 tbsp chopped cilantro
Heat the oil in a saucepan, add the onion, and cook until slightly browned. Add the garlic paste and ginger slivers, then add the tomatoes, spices, and salt to taste and stir well. Add potatoes and cauliflower together with 1/2 cup water. Stir well, then put the lid on the pan. Cook for 15-20 minutes until the vegetables are tender.
Remove the lid and continue cooking until the oil seperates out. Stir in most of the chopped cilantro leaves. Garnish with the rest of the cilantro and serve.
This is a very traditional Indian dish. Serve with the following:
Curried Chickpeas
1 can of chickpeas
2 tbsp vegetable oil
1 large onion
4 garlic cloves
2 tbsp curry powder
1 tsp ground cumin
1 tsp salt
1 chopped serrano chili (seeds removed)
cilantro
Drain chickpeas, heat the oil in a large frying pan, add the onion and the garlic and cook for a few minutes until golden. Stir in the curry powder and add 4 tbsp water. Cook for another few minutes. Stir in the chickpeas and cook for another 5 minutes. Pour in 1 cup of water and season with cumin, salt, and chili. Bring to a boil, the reduce heat to low. Cover and cook for 15 minutes or until thechickpeas are soft and juicy adding more water if necessary.
Serve both with whole wheat tortillas warmed in the microwave (or if you have an Indian store close by, buy some parathas instead). The aloo gobi and the chickpeas should be eaten in the bread for authenticity.
