aloo gobi

May 19, 2012

This recipe was a labour of love – a well-researched-much-adapted-tested-and-tested-again-totally-worth-it labour of love. It’s awesome with chana masala, some simple naan, and rice. It really doesn’t have to be more complicated than that. I wish I could tell you more about the history of aloo gobi but all I know is that it’s usually a dry dish containing potatoes, cauliflower, and turmeric as the signature ingredients, and it hails from Punjab in north-west India. I don’t like mine so dry so I add stewed tomatoes. And it rocks. Which I guess is all you really need to know.

3 tbsps olive oil

1 large onion, chopped

1 tsp whole cumin seed

1 tbsp fresh ginger, peeled and grated

4  garlic cloves, minced

2 tsps turmeric

2 tsps garam masala

¼ tsp cayenne

1 tsp sea salt

16 oz  stewed or crushed tomatoes

1 large cauliflower, broken into small florets

3 large potatoes, diced

1 cup fresh or frozen peas

1 bunch cilantro, chopped

sea salt and pepper

Heat olive oil in a heavy-bottomed pot or dutch oven over medium-high heat. Add onions and sauté until softened, about 5 minutes. Add whole cumin seeds and cook until they pop and sizzle.  Add minced garlic and ginger and cook for another minute or two. Stir in turmeric, garam masala, and cayenne. Cook until fragrant but be sure not to burn the spices; about 1 minute.

Stir in salt, stewed tomatoes, cauliflower, and potatoes. Cook with the lid on until the potatoes and cauliflower are tender, about 15 minutes, stirring often. If it gets too dry, add a little bit of water. When the potatoes and cauliflower are tender, turn off heat and add peas. Put the lid back on and let the peas steam in the residual heat; about 1 minute. Adjust seasoning with sea salt and pepper. Add chopped cilantro and serve piping hot.

chana masala

May 19, 2012

chana masala, vegan indian food, vgourmet, Ruth Richardson

One of the things I love most about having a food blog is that people now send me recipes. I get them all the time from friends and family alike. “Hey, why don’t you try to veganize this chili burger?” Absolutely! The latest was from my friend Pamela with the note “I made this tonight. It was super good. We had it with black rice and garlic naan bread. The small rascals even ate it!” How could I not give it a whirl? It’s from Canadian Living. It’s fabulous. And it’s a welcome change from the Indian food the kids like to order that I’m sure is packed with ghee. Black rice and garlic naan bread are wonderful accompaniments, as is aloo gobi. Presto, dinner’s ready.

3 tbsps olive oil

2 onions, chopped

6 cloves garlic, minced

2 tbsps grated fresh ginger

2 tsps chili powder

2 tsps ground coriander

2 tsps ground cumin

2 tsps garam masala

1 cup water

1/2 cup tomato paste

2 tsps packed brown sugar

1/4 tsp salt

40 oz chickpeas, cooked (or 2 cans drained and rinsed)

2 tbsps lemon juice

Heat olive oil in a heavy-bottomed pot or dutch oven over medium-high heat. Add onions and sauté until softened, about 5 minutes. Add minced garlic and ginger and cook for another minute or two. Stir in chili powder, coriander, cumin and garam masala. Cook until fragrant but be sure not to burn the spices; about 1 minute.

Stir in 1 cup water, tomato paste, brown sugar, salt, and chickpeas, scraping up any browned bits. Reduce heat, cover and simmer until thickened slightly, about 15 minutes. Stir in lemon juice. Serve piping hot.