Hi, Ray here again.
It’s time to try another curry Focus recipe. I decided to try the Aloo Gobi (Spiced Potato and Cauliflower).
This is a really simple recipe with only a few ingredients.
First, I chopped up the cauliflower and soaked it for about an hour (later I worked out that this is probably to provide moisture when actually cooking the potato and cauliflower.
I chopped up the 3 large potatoes into small cubes and boiled them for 5 minutes before straining them and leaving them to the side.
I stir-fried the cumin for 30 seconds before adding the onion and cardamom seeds and stir-frying them for another minute.
Then I added the potato and cauliflower and mixed them well in my largest frying pan – it’s a heavy-duty pan with a lid.
Now it was cooking the curry. The recipe originally said to cook the potatoes and cauliflower for 12 minutes but there cauliflower was not cooked after 12 minutes (maybe I didn’t cut up the cauliflower into small enough pieces). It took just under 30 minutes for the cauliflower to be properly cooked and still have a bit of crunch left. I changed the recipe to help others who might have the same problem.
Finally, I added the poppy seeds and mixed them in well.
I served up the aloo gobi, along with some paratha that I heated when the curry was nearly ready, to the waiting diners.
The dish was quite tasty and wasn’t really spicy hot. The overall rating was 6.5 out of 10.
The overall verdict was that it’s probably better to have this dish as a side rather than as a main. And there wasn’t much colour to it – it was tasty but looked dull.
So next time, and there will be a next time, I’ll cut up the cauliflower into smaller pieces, serve it as a side dish and garnish it with some fresh cilantro (I’ve added the cilantro to the recipe).
