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View Diary: What's (not) for Dinner? v8.15: more kitchen disasters (175 comments)

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  •  Oh! This is my area of expertise! (9+ / 0-)

    The easiest to make is something like aloo gobi or aloo mattar, which is potatoes with either cauliflower or peas (curried). I usually make both. I don't have like, a recipe, but what I do is clarify butter (you can buy it already clarified too, but it's super easy to clarify if you start with unsalted butter on low, and just skim it until clear). Put a good amount of this clarified butter in a big wok on medium being careful not to burn it. Make sure everything is prepared and ready to toss in the wok. About equal parts of potato, cut up in small pieces, and steamed until somewhat, but not totally soft, and an equal amount of cauliflower cut up and also slightly steamed. Have frozen peas on hand.

    When the clarified butter is warm, add quickly, and stir for no more than 30 seconds: a T. black mustard seeds, whole and 1-2 T. whole cumin seeds. Next, add a bunch of turmeric, ground, and a lot of cumin, ground, and a fair amount of coriander seed, ground, and some pressed garlic, and some grated fresh ginger, and a few pinches of cayenne, stirring really fast on medium for about thirty more seconds.  

    Then, just add in the potatoes and the cauliflower and cook on medium, stirring occasionally but not mashing it all up or anything, until almost cooked. Then add the peas for about three minutes to avoid overcooking. Toward the end, add a tiny bit of lemon juice (or, for more authentic flavor, some ground amchoor powder, available at Indian groceries) and lots of salt to taste. You can garnish with fresh cilantro if you like. Or not.

    This is delicious with a very, very basic cucumber raita and rice or naan or whatever you have to go with it. It's very, very easy to make, and just keep tasting as you go; you cannot go wrong with the spices here.  

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    by mahakali overdrive on Sat Nov 02, 2013 at 09:41:01 PM PDT

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