It’s one of our favourite foods, but we didn’t eat any Indian food for over five months when we arrived in Cayman. Five months! In February we finally took ourselves along to Sunset House and those first few mouthfuls of hot and spicy curry were a taste sensation. Oh curry, how I’d missed you. My taste buds rejoiced!
At around $16 a pop for a vegetarian curry and $21 for one containing meat, we’ll not be eating out that often or ordering a Saturday night takeaway. The only answer was to learn to make them at home. I’ve been slowly making my way through a little recipe book I found on amazon last year called ‘An Indian Housewife’s Recipe Book’ by Laxmi Khurana. Its brilliant and every recipe has been easy and delicious. I think the key is to cook the spices first to release the flavour, instead of stirring them in after the main ingredients which creates a generic, bland tasting curry.
However, the Aloo Gobi recipe wasn’t quite what I wanted, so I did a little research and experimenting and this is what I came up with. It may not be authentic or traditional, but it was delicious.
450g cauliflower florets
450g new potatoes, skin on, halved or quartered depending on size
50ml vegetable oil
1/2 tsp cumin seeds
1 medium onion, finely chopped
1 tbsp garlic, finely chopped
1 tbsp ginger puree
1 tsp ground coriander
1 tsp gound cumin
1 tsp turmeric
1 tsp chilli powder
1/2 tsp asafoetida
3 large plum tomatoes, finely chopped
2 tbsp tomato puree
4 curry leaves
2 tbsp fresh coriander, chopped
1 tsp garam masala
Heat the oil in a large pan on a medium to high heat. Add the cumin seeds and cook until they splutter. Add the onions and saute until translucent. Stir in the garlic, ginger, chilli, tumeric, ground coriander, ground cumin and asafoetida. Turn down the heat slighty, add the tomatoes and and cook until soft.
Once the tomatoes have softened, add the potatoes, cauliflower, tomato puree, garam masala, curry leaves and half of the fresh coriander and salt to taste. Stir well and add 350ml of water.
Bring to the boil and simmer for 15 to 20 minutes until the cauliflower and potatoes are cooked. Sprinkle the rest of the coriander to serve.