Aloo Gobi

As I mentioned in the previous post, Mark is not the biggest fan of Indian food, so I often try to get my fill of it (I love it) when we aren’t eating together. Unfortunately, this usually occurs on nights when I don’t have a lot of time to experiment, so tonight it was the old stand-by, aloo gobi. Fortunately I happened to have a nice cauliflower waiting for me in the refrigerator. I can’t vouch for the authenticity of this recipe: when I want to make it, I just pick Indian spices off my spice rack and dump them into the pot with abandon. I’m hopeless, I know.

This recipe doesn’t make loads because it was just for me, although I wanted enough for a lunch or two too. I actually have trouble scaling my cooking down; quantity-wise, I tend to cook like an Italian grandma. So what I did tonight was use the adorable cocotte my awesome aunt gave me for Christmas. If I had made it in a larger pot, I’d have kept adding stuff until it was full. So the cocotte is a great way of curtailing my overzealous nature.

Aloo Gobi

1/2 onion, chopped
3 cloves garlic, minced or pressed
1″ piece ginger, grated or minced
1/2 tsp cumin seeds
1/2 tsp brown mustard seeds
2-3 red potatoes, chopped
1/2 head small cauliflower, cut into small florets
1/2 14.5 oz can diced tomatoes, with juices
1 tsp garam masala
1/2 tsp ground coriander
1/2 tsp tumeric
1/2 tsp salt
1/8 tsp cayenne
1/4 cup water
1/2 cup frozen peas
2 springs cilantro (I used 2 of those frozen cubes from Trader Joe’s again because I haven’t yet acquired a new cilantro plant to kill)

In an aptly-sized pan, heat a small amount of oil (or vegan ghee) and add the cumin and mustard seeds, frying until they start to pop (about 30 seconds).

Add the onions and fry until translucent, then add the garlic and ginger and fry until onions begin to brown.

Add the potatoes and fry for a minute or two.

Add the tomatoes, remainder of the spices, and the water and simmer for 10 minutes.

Note: I called for canned tomatoes because that is what I usually use, especially in the winter when fresh tomatoes and tasteless and expensive, however, since I had half an overly ripe tomato that needed to be used up, I chopped that up and then added about 1/4 cup pizza sauce (the recipe for which you can find here) that I also had leftover. As I mentioned in my pizza tutorial, one of the benefits of not spicing your pizza sauce is it’s easy to use leftovers later. This is one way I try to cut back on wasting food.

Add the cauliflower and simmer until everything is tender and the sauce has reduced by about half. Stir in the cilantro (and if you are fancy, hold a little cilantro back for garnish).

I forgot to take a picture in the pot after it was done, probably because I was starving by that time.

The final meal, served with brown basmati rice. Also a crappy picture due to that whole starving/impatient thing. I really don’t know how all the food bloggers who actually take quality photos of their food manage to take the time to set up pretty shots!

Just after plating, I noticed there was nothing green in my meal and remembered that I usually add peas. Oops. If using frozen peas, stir them in just a minute or two before serving. It didn’t look too pretty, but it was tasty. It would have been even better with peas.

Does anyone else’s cat LOVE water?

And lest you think my other cat never gets any attention, you should know that although Tigger helps me prepare just about every meal I make, Brachtune is the one who helps me eat it:

If you’re curious, Brachtune’s current reading material is Alan Moore’s Watchmen.


  1. Mark Said,

    May 28, 2008 @ 12:59 am

    I love Brachtune!

  2. renae Said,

    May 28, 2008 @ 1:05 am

    Who doesn’t love Brachtune?

  3. Alexis Said,

    May 28, 2008 @ 3:45 pm

    I think I love your cats almost as much as I love your food!

  4. Carrie Said,

    May 29, 2008 @ 12:20 am

    Hi Renae, Thanks so much for putting up an Indian recipe even if Mark doesn’t like it. Booo to him! I started reading your site because he’s always pimping it to those of us in his WoW guild, and I must say it has become a daily read for me. No pressure.

    I was vegan for a number of years but too lazy to keep it up, so I resorted to reintroducing meat and dairy instead of bothering to make well-rounded meals. I still vastly prefer vegetables and tofu though, so I have made a couple of your recipes this week and I haven’t noticed the diet switch in the slightest.

    I’d like to make a request for “Renae’s 10 favorite things to do with Bragg’s Liquid Aminos” if you use the stuff. I’m obsessed!

  5. renae Said,

    May 29, 2008 @ 9:53 am

    Hi Alexis! Yes, my cats ARE pretty great!

    Carrie, I’m glad you like the site. You know, I haven’t bought Bragg’s in a while; I don’t know why. I used to always have a bottle on hand. I’ll pick some up the next time I’m at the grocery store and see where it leads me!

RSS feed for comments on this post

Leave a Comment