i killed 2 birds with one stone. first of all, i had a dilemma of using up 2 tiny heads of orange & purple cauliflower & a bunch of tiny tri-colored potatoes from the local farmer’s market. i had also been craving indian food for a while, & most of the indian food in chicago is either too far of a trek or they suck or are overpriced. i’m pretty good at making indian food since i roast & grind all my own spices & have all of the proper spices stocked. like hing. it’s not an everyday american spice. but it’s important to the flavor.
show me the curry is the site i use most because they make it simple, there are videos with each recipe & they are real indian women sharing real indian food-not dumbed down for the american palate.
so i made aloo gobi masala. just had to pick up some frozen peas, a can of chopped tomatoes, cilantro & fresh ginger. there’s only carnicerias within walking distance, so i got it all except for the ginger. do mexicans even know what that is? luckily i had powdered, but you know. it’s just not the same. i was missing the amchur (dried powdered mango)-so i substituted cinnamon. they recipe uses microwaves & i don’t own one so i blanched my veggies. it also uses veg. oil. and i actually have ghee on hand & forgot to use it. when i make this again (and i will-it took only an hour), i will use real ginger, ghee & buy some amchur. i also need to replenish my indian spice rack because when spices sit a long time, they lose their flavor & freshness. really, if you want it to taste the best, roast the spices whole, grind & add as needed. it makes a HUGE difference. i also thought that even though i added one serrano pepper, it wasn’t hot enough for my palate. nor was it saucy enough, so i’ll probably do 2 cans of the chopped tomato, double all the spices, and make some chappatis to eat with it.
that’s what i like best about cooking. i’m always learning things & go back, try them again, & solve the problems. when it gets “perfected,” it’s easy to quickly whip up.
i believe part of the beauty of this dish were the potatoes. those tiny multi-colored ones left with the skin on have a velvety texture FAR superior to the standard idaho.