A staple in most Indian restaurants, Aloo Gobi is an aromatic combination of spiced potato (aloo), cauliflower (gobi), and peas (matar) made even more popular with the 2002 film Bend It Like Beckham, a wonderful heart-warming comedy about bending rules to reach your goal. The film follows two 18-year old girls who have their heart set on a future in professional soccer, as opposed to finding a nice Indian boyfriend, settling down and cooking the perfect chapatti. There is a quirky cooking segment at the end of the film where the director of the film, Gurinder Chadha, makes her personal recipe for Aloo Gobi with the help of her outrageously interfering mother and auntie. Ever since I saw that segment, I can never make this dish without smiling. With its rich texture, complex flavours and intoxicating aroma, I have adjusted Gurinder's recipe without potatoes for an excellent Gobi Matar, a delicious low-fat carb-free version of the original.
Serves 2-4
1/2 cauliflower
1/4 cup vegetable oil
1/8 tsp asafoetida
1 tbsp black mustard seeds
1 tbsp kari leaves
1 cup peas, fresh or frozen
1/2 tsp turmeric
1/4 tsp salt, or to taste
Separate the cauliflower into small florets, about 1 to 2-inches. Warm the vegetable oil in a large sauté pan over medium heat. When hot, add the asafoetida, then a second later, add the mustard seeds. When the mustard seeds begin to pop, add the kari leaves and stir to combine. Then add the cauliflower, turmeric and some salt to taste. Cook for 5 or 6 minutes, stirring occasionally to ensure the cauliflower is well coated with the spices and begins to brown slightly. Add 1/2 cup of water, and as soon as it starts to bubble, add the peas, cover the pan and turn down the heat to med-low. Cook 10-15 minutes more until the cauliflower is soft and cooked through. Delicious served with grilled fish, chicken and a spoonful of rice or dal.
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