Curry Recipes Online
Beginners Guide => Trainee Chefs / Beginners Questions => Topic started by: beachbum on December 31, 2012, 09:32 AM
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I've made a couple of good aloo gobi to recipes on the web, from Manjula's Kitchen etc but often I get the problem that whilst the potato is done to perfection the cauliflower cooks to a mush, or conversely if the caulifower is lovely firm/tender the potatoes are still crunchy in the middle. Increasing the size of the cauli pieces helps to a degree but not much.
I'm wondering if parboiling the spud pieces might help? I realise there's probably a trick because all the recipes add the potatoes and the cauli pieces raw - at the same time - and cook for around 20 mins.
I try to get waxy type potatoes and good fresh firm cauli which are in season here right now. However I like nice spud pieces, not little cubes - and would like to get the results that are pictured in the recipes - any tips?
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Hi BB. You've answered your own question mate ;). Part pre-cook both the spud and the cauli and let them cool. I would suggest using CBM's excellent method for pre-cooking the veg:
http://www.curry-recipes.co.uk/curry/index.php/topic,5537.140.html (http://www.curry-recipes.co.uk/curry/index.php/topic,5537.140.html)
Then to put the dish together use the recipe from C2G in his video for saag aloo:
http://www.youtube.com/watch?v=zQib12radAM (http://www.youtube.com/watch?v=zQib12radAM)
Simples ;D ;D
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Thanks CH - will do tomorrow ;)
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I "parboiled" the potato pieces in a steamer for 10 mins then used Manjula's Kitchen 15 minutes cover-and-simmer method rather than c2go's BIR method, but did put in half a ladle of BIR base as I don't like it too dry. And just added the cauli pieces raw.
Turned out perfect ;)
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Glad it turned out how you wanted it mate. Had i read the question properly I would have realised you were looking for an authentic recipe and method rather than a BIR one ??? For authentic cooking Manjula does take some beating and her vids are great :)