My newfound obsession with Indian food is NO JOKE. Literally every day, as I ponder what I’ll eat for lunch or dinner, my stomach SCREAMS at me: “INDIAN FOOD INDIAN FOOD INDIAN FOOD” over and over and over again. I can almost smell the butter chicken as that voice gets louder in my head! I’ve always liked Indian food, but why have I not realized I’m actually fully IN LOVE with it?! We are, most certainly, still in the honeymoon phase of our relationship… but I don’t think my love of Indian food is going to wane anytime soon. KEEP IT COMING.
That said, I’m still a total newb. I literally know of about three Indian dishes: butter chicken (or chicken tikka masala — almost same same, but not quite), saag paneer, and aloo gobi. I’m not including delicious naan and phulka and OMG SAMOSAS AND LASSIS in that list. OK and I know daal. STILL: that’s barely scratching the surface of completely Westernized takeout food. And completely westernized takeout food is only scratching the surface of REAL Indian food! I can’t even comprehend how much deliciousness there must be over there!
Back to the food. Aloo Gobi, after my minimal research on the topic, actually comes in many different forms. The name really is just “potatoes and cauliflower” and so the style of sauce and spices used varies depending on the region… or in this case, the restaurant. This is “restaurant-style” aloo gobi — very much a Westernized version, and really quite similar in flavor to Butter Chicken. So while I’m all about having multiple dishes to try in one night, you might not make these two in the same night… the sauce is too similar! I guess I need to get a saag paneer recipe up here for you all (um, and me. obviously).
I’m in full-on yoga teacher training mode and therefore T.I.R.E.D. (tired) — so I’m keeping it short! ENJOY! xoPrint
- 20 whole cashews, soaked in hot water for 20-30 mins
- 2 1/2 cups chopped cauliflower florets
- 2 Tbsp oil or butter
- 1 medium onion, finely chopped
- 2 tsp garam masala, divided
- 1 14 oz. can diced tomatoes (with liquid)
- 2 Tbsp minced fresh ginger root
- 2 Tbsp minced garlic cloves
- 1/2 tsp chili powder
- 1/2 tsp turmeric powder
- 3/4 tsp ground coriander
- 1/2 tsp ground cumin
- 2 1/2 cups chopped potatoes (russet or golden)
- 2 cups water or veg stock
- salt & pepper
- After soaking the cashews in hot water for 20-30 minutes, blend in a blender or food processor with 2 Tbsp water until smooth. Set aside.
- Add the cauliflower florets to a large bowl of water to allow any dirt to fall out.
- In a large, high-walled frying pan melt the butter (or oil) over medium heat. Add the onion and 1 tsp of garam masala. Cook, stirring, until the onion begins to soften — about 3 minutes.
- Add the diced tomatoes, stir, and cook for 3-4 minutes.
- Add the cashew cream, along with the remaining garam masala, ginger, garlic, chili, turmeric, coriander, and cumin. Stir well, and cook for one minute before adding the cauliflower florets and chopped potatoes.
- Stir everything together, to coat the vegetables, then add two cups of water, stir again, and cover the pot.
- Let the mixture simmer for about 40 minutes, checking and stirring every 10 minutes, until the vegetables are soft but not falling apart. Add more water if needed.
- Season with salt and pepper, and serve with phulka or naan.