Posted by Stephanie Simpson on
When you think of Prince Edward Island, you probably don’t think of curry. Which is wise of you, because PEI isn’t really a curry kind of place.
Unless you’ve been hanging out with me and my parents in Little Pond on the Island’s east end, in which case you’re probably well and truly sick of all of the cumin, garlic, ginger and onions we’ve been frying up over the past week. But, since I know you haven’t been hanging out with us (I was there, after all), I’ll elaborate.
We tried new things, like this delicious coconut collard green concoction, and a tasty Indian take on scrambled eggs. And we revisited old favourites too, like chana masala, mulligatawny, and aloo gobi.
My sister and I have been making this aloo gobi since we first watched Bend It Like Beckham and discovered that the movie ends not just with credits but also with a demonstration of how to make a tasty potato (or ‘aloo’) and cauliflower (‘gobi’) dish.
The original recipe is a bit vague, not specifying quantities for things like ginger and garlic (presumably you’re meant to add as little or as much as you’d like) and giving very loose cooking times.
And so, over the years, we’ve tweaked it. But just a bit, because it’s delicious as is, and simple too. The greatest challenge comes in stirring the raw chunks of potato and cauliflower around in the tomatoey sauce (which can truly be a pain if you use a small pot, so don’t!). Otherwise, it’s just chop, fry, simmer, eat.
I’m painfully short on food photos this week – we made the aloo gobi on my last night on the Island, so there was visiting and packing and cat snuggling to do. I’ll get some more photos up just as soon as I make another batch, but like I said, it’s easy, so don’t wait until then to give it a try!
From food.com, where it was sourced from the movie Bend it Like Beckham (where I first came across it)
Serves 6-8 as a side
1/4 cup of canola oil or ghee
1 large yellow onion, chopped
1 tsp cumin seeds
1 medium jalapeño, finely chopped (if you want to keep it mild, get rid of the membranes and seeds before chopping)
1 tbsp minced garlic
1 tbsp grated fresh ginger
3 tbsp fresh cilantro stalks, finely chopped
2 tsp turmeric
1 tsp salt
16 oz can of chopped tomatoes
1 medium head of cauliflower, washed and cut into florets (about 5 cups worth)
3 large potatoes, peeled and cut into 1-inch cubes
1/2 cup water
2 tsp garam masala
To serve: Cooked rice & fresh cilantro leaves
Heat the oil in a large (I emphasize: LARGE) pot over medium heat until hot. Carefully add the onions and cumin seeds and sautee, stirring occasionally, until the onions are translucent, about 5 minutes.
Add to the pot the jalapeño, garlic, ginger and cilantro stalks and sautee for just a minute, taking care that nothing burns. Stir in the turmeric and salt and fry for 30 seconds more, again making sure that nothing burns. Decrease the heat to low here if need be!
Add the tomatoes to the pot and stir just until the onions and things are evenly dispersed through the tomatoes.
Add the cauliflower, potatoes and water and stir until the veggies are evenly coated with the sauce. Bring to a boil (once the sauce bubbles, you’re there), then cover, reduce the heat to low, and simmer for 25-35 minutes, stirring occasionally, until the veggies are tender. Stir in the garam masala.
Taste the sauce, adjust the seasoning, and serve with rice and fresh cilantro.