Once when I was in a kitchen watching the chef cook my curry, I asked him about the Aloo Ghobi he was cooking first. He said "Important thing about Aloo Ghobi? NO GARLIC!!! NEVER PUT GARLIC!!!" He was quite shouty and clearly very determined to get this point across. So to this day I have never tainted my Aloo Ghobi with garlic, but I expect that our punters are blissfully unaware of the fact.
If I can offer some milder advice:
- use both red and green pepper, finely-chopped; it looks nice
- cook the sauce down until it is quite dry before adding the potato and cauli. The sauce should be thick and the oil should be splitting out of it
- add loads of chopped coriander stems just before serving
- most important of all, undercook the pre-cooked veg. You need a waxy potato (like Charlotte) and once you have cubed it, boil for 3 minutes in water with haldi, generous salt and panch phoran. Plunge it immediately into chilled water to stop it cooking. (We then flash it through very hot ghee to brown it a bit. Once you have cook-chilled it, it will keep its texture whatever you do.) We give the cauli 5 mins in the same water at a rolling boil, and plunge it the same way to stop the cooking process.
Happy cooking,
Ferret
Topic: BIR Aloo Gobi recipe ( 5,635 )
