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Aloo gobi masala

I tried this out today based on a rough video I saw of someone making it. I have generally had a pretty dry style of aloo gobi and was curious what a saucier version would be like. It was a big hit with my family. I wish I had made chapati, but we had it with rice (and a few other dishes).

For those that do not know:

aloo = potatoes & gobi = cauliflower

I did not have kasuri methi (fenugreek leaves) and found out online that maple syrup can be a decent replacement so long as you dont add too much. Apparently their flavors are similar, but the syrup is sweet. So the goal is to impart some of the flavor without putting in too much sweetness.

With that substitution I had everything else I needed already stocked in my pantry. We cook a lot of indian style food in our home (though are not, ourselves, of that backgound) so we tend to keep a good selection of basic spices.

The recipe is kind of two parts, the tomato onion masala is made and then gets used in the main recipe. You can, in theory make the tomato onion masala in advance and keep it in the fridge for a day or maybe two before making the rest if you like.

Ingredients

4 t Oil (any neutral oil is fine)

1 Onion, medium, sliced

1 " Ginger, peeled

3 Garlic cloves, peeled

2 Tomatoes, medium, rough chop

8 Cashews, raw, whole

1 t Cumin Seeds

1 Bay leaf

1 t Chili powder (any salt free chili powder you like)

1/2 t Turmeric

1 t Corriander powder

1 " Cinnamon stick, or 1/8 t powdered cinnamon

1 t Salt

2 Potatoes, medium, peeled, cubed

1 C Water

2 C Cauliflower florets

1/4 t Garam masala

2 T Cilantro, washed, chopped

1/2 t Maple syrup

Instructions

1. Saute 2t oil, onion, ginger, and garlic on medium heat in a pan or skillet until onions start to soften

2. Add tomatoes and cashews, cook until tomatoes softe and get just a bit mushy

3. Let mixture cool (I put it in a bowl in the freezer for a bit to cool it down quickly)

4. Add mixture to a blender or food processor and blend until smooth

5. Set aside until needed

6. In a med-large pot with a lid saute 2t oil, cumin seed, bay leaf, and cinnamon on med-low for ~1 min

7. Add chili powder and turmeric. Cook on low, stirring to blend

8. Add tomato onion masala (from the blender)

9. Saute on low for 5 min

10. Add corriander powder and salt (adding more salt if need be, to taste), saute for 1 min

11. Add potatoes and water, mix well, cover with lid, and boil for 10 minutes

12. Add cauliflower, mix well - scraping the bottom of the pot to dislodge burned on bits - and simmer, covered, for 15 min

13. Remove from heat and add garam masala, cilantro, and maple syrup

14. Give it a good stir and serve it hot

Notes

After simmering with the cauliflower you can use a potato masher (or the bottom of a can) to _lightly_ mash some of the potato. You definitely still want to have chunky bits. I do find that sometimes, if the potatoes are cut too big, that they do not cook all the way through. Doing the mash and then simmering with the lid on awhile longer can help.

Add more water or use a little less water. If it is too thick I usually add water toward the end of the cauliflower simmer time.