Ingredients
1 tablespoon ginger, finely minced
1 cup onion-garlic paste
2 teaspoons salt
1 1/2 teaspoons red chili powder
2 1/2 teaspoons coriander
3/4 teaspoon turmeric
1 medium tomato, diced
4 cups carrots, diced
2 cups peas
1. Fry ginger in 3 tablespoons oil on high heat, until golden.
2. Use the onions, garlic, and spices to make the onion-garlic paste, as detailed in a previous post.
3. Once the paste is ready, add the tomato. Cover and cook for 5 minutes over high heat.
4. Uncover and stir until oil separates from tomato mixture—about 10 minutes.
5. Add carrots. Cover and cook for 10-15 minutes until the carrots are tender.
6. Add the peas and cook for an additional 5 minutes are ready.
Friday, April 3, 2009
Aloo Gobhi
Ingredients
3 tablespoons ginger, finely minced
Onion-garlic paste (1 red onion, 1 head of garlic)
1 tablespoon salt
2 teaspoons red chili powder
1 heaping tablespoon coriander
1 teaspoon turmeric
1 head cauliflower, chopped into medium florets (about 5 cups)
4 medium potatoes, diced (about 4 cups)
1 medium tomato, diced
1. Fry ginger in 3 tablespoons oil on high heat, until golden.
2. Use the onions, garlic, and spices to make the onion-garlic paste, as detailed in a previous post.
3. Once the oil begins to separate, add tomatoes. Cover and cook for 5 minutes over high heat.
4. Uncover and stir until oil separates from tomato mixture—about 20 minutes.
5. Add potatoes and cauliflower. Cover and cook for 10-15 minutes until the vegetables are ready. If using a gas stove, place a cast iron skillet underneath the pan so that it diffuses the heat.
Serve with warm chapati, raita, and pickle or chutney.
3 tablespoons ginger, finely minced
Onion-garlic paste (1 red onion, 1 head of garlic)
1 tablespoon salt
2 teaspoons red chili powder
1 heaping tablespoon coriander
1 teaspoon turmeric
1 head cauliflower, chopped into medium florets (about 5 cups)
4 medium potatoes, diced (about 4 cups)
1 medium tomato, diced
1. Fry ginger in 3 tablespoons oil on high heat, until golden.
2. Use the onions, garlic, and spices to make the onion-garlic paste, as detailed in a previous post.
3. Once the oil begins to separate, add tomatoes. Cover and cook for 5 minutes over high heat.
4. Uncover and stir until oil separates from tomato mixture—about 20 minutes.
5. Add potatoes and cauliflower. Cover and cook for 10-15 minutes until the vegetables are ready. If using a gas stove, place a cast iron skillet underneath the pan so that it diffuses the heat.
Serve with warm chapati, raita, and pickle or chutney.
Onion-Garlic Paste
Most North Indian recipes use an onion-garlic paste as a base. Below are instructions on how to prepare this essential component of Mama’s recipes:
Ingredients
3 tablespoons vegetable oil
1 red onion
1 head of garlic
Method
1. Blend onion and garlic in a food processor until smooth. Heat the oil over high heat in a frying pan, ensuring that the oil does not burn.
2. Add the onion-garlic mixture to the oil and fry, stirring often, until oil begins to separate from onion mixture. If onion starts to stick, add several tablespoons of water to the pan. (This process can take 30 minutes or longer; ensure that the mixture doesn't become too dry, as this slows the process of oil separation.)
3. Spices should be added to the pan along with the onion-garlic paste after the paste has heated through.
Some recipes require that minced ginger is added to the oil prior to the onion-garlic paste. If this is the case, add the onion-garlic paste after the ginger has turned golden.
Ingredients
3 tablespoons vegetable oil
1 red onion
1 head of garlic
Method
1. Blend onion and garlic in a food processor until smooth. Heat the oil over high heat in a frying pan, ensuring that the oil does not burn.
2. Add the onion-garlic mixture to the oil and fry, stirring often, until oil begins to separate from onion mixture. If onion starts to stick, add several tablespoons of water to the pan. (This process can take 30 minutes or longer; ensure that the mixture doesn't become too dry, as this slows the process of oil separation.)
3. Spices should be added to the pan along with the onion-garlic paste after the paste has heated through.
Some recipes require that minced ginger is added to the oil prior to the onion-garlic paste. If this is the case, add the onion-garlic paste after the ginger has turned golden.
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