This recipe is light in richness but very natural with the cauliflower flavour coming through well. It is designed to retain some of the crunch and even though it has substantial fats  (the oil) , the lemon really cuts it back in flavour. It is a very different consistency to that presented by many Bangladeshi owned restaurants. The flavour of remaining left-overs is stunning. An alternative recipe with greater depth is presented following.



Ingredients:
  • 3 medium potatoes
  • water for boiling
  • 1 small cauliflower, chopped
  • 1/2 onion, sliced
  • 1 tsp coriander
  • 1 tsp cumin
  • 1/2 tsp turmeric
  • 1/4 tsp ground cloves
  • 1/4 tsp ginger
  • 2 bay leaves
  • 3 tbsp olive oil
  • 1/3 cup water

Method:

  1. Boil the potatoes in water for about 15 minutes, or until just barely tender. Remove from heat and drain.
  2. Heat the olive oil in a large skillet. Add the spices and cook for about 30 seconds, then add the onion, cauliflower and potatoes.
  3. Allow the veggies to cook for 3 to 5 more minutes, then add the  water.
  4. Cover and cook for another 6 to 8 minutes, or until cauliflower is done cooking.
  5. Serve your vegetarian aloo gobi alone or with rice if desired.

Alternate recipe:

Ingredients:
  • Cauliflower – 1 medium, cut to bite size florets
  • Potatoes – 3 medium, cut to bite size cubes
  • Frozen Green Peas – 1 cup
  • Oil or Ghee – 2 Tbsp
  • Cumin Seeds – 1/2 tsp
  • Asofoetida (hing) – pinch
  • Turmeric Powder – 1/2 tsp
  • Onion – 1 medium,  chopped
  • Ginger – 1 inch piece, minced
  • Garlic – 5 cloves, minced
  • Tomatoes – 2 large, chopped
  • Coriander Powder – 2 tsp
  • Cumin Powder – 1 tsp
  • Garam Masala – pinch
  • Red Chili Powder
  • Dry Mango Powder (Amchur) – 1/2 tsp
  • Salt
  • Cilantro – for garnishing

The amounts of Chillie and salt have been left open intentionally. This is for you to decide based on personal preferences.

Method:

  1. Heat Oil in a wok or pan.
  2. Add Cumin Seeds and allow them to splutter.
  3. Add Asofoetida, Turmeric Powder and Onions — mix well and sautee for 3-4 minutes.
  4. Add Ginger and Garlic — mix and sautee until oil starts to separate from the onions (stir frequently).
  5. Add the frozen peas and Tomatoes — mix and cook until Oil again separates from the mixture (stir frequently).
  6. (While tomatoes are cooking), place microwave  or boil/steam cauliflower florets (3 - 5 minutes is probably a good starting point).
  7. Once Oil has separated from the tomato mixture, add Coriander Powder, Garam Masala, Red Chili Powder, Cumin Powder, Dry Mango Powder and a little salt — mix well.
  8. Add half-cooked Potatoes and cauliflower, mix well to coat potatoes and cauliflower, cover and cook for 5 minutes (or until the potatoes are tender but not breaking apart).

Really go easy with the garam masala, I don't know if it's my sensitivity, a strong batch or me being heavy handed, but for double this quantity I added literally a pinch and it really was enough. Everything else was proportionately scaled and it worked well.