I love using ‘resturant’ as a prefix, it helps justify all the ingredients I use in my recipe, specifically the copious amounts of ghee that is warranted. But I am convinced that this is the only way to make Aloo Gobhi, trust me, every other version is a wannabe.
V’s mamma(maternal uncle), mammi (aunt) and his 14 year old cousin came to visit us from San Francisco, they spent a week with us and the time we spent together was glorious. Now V’s family has lived in Delhi for a long time and have a thing or two to say about the food from there. I on the other hand, know very little of Delhi. I have only visited a handful of times and my trips were limited to spending lots of time street shopping at Janpath and eating touristy food that Trip Advisor recommended. Jay mami turned around and told me ‘you need to see Delhi with us’. Hmm, for all of us to coordinate our global calendars and make a large family trip simply sounds like a task left more to my imagination. But if such a trip were to happen I am not going to miss a single second of it.
Jay Maami is every bit awesome and inspiring, and I am so greatful have had this week with her. We stayed up late every night talking. What is it about late night conversation that instantly rejuvenates and warms my heart and it is so therapeutic for my soul. Waking up groggy the next day is the only minor inconvenience, somehow it has never been a deterrent. Jay is also one mean cook, she taught me to make this fabulous Aloo Gobhi. According to Jay this as authentic and delhi as it gets.
Restaurant Style Aloo Gobhi // Serves 6 – 8
- 2 medium head of cauliflower
- 1 russet potato cooked, peeled and cubed
- 8-10 tablespoon ghee (yes that’s a lot, but don’t skimp)
- A big knob of ginger, grate half it and thinly slice the other
- 1 teaspoon Jeera
- ½ teaspoon hing or asafoetida
- ½ teaspoon turmeric
- ½ teaspoon ajwain or carom seeds
- ½ teaspoon kalonji or nigella seeds
- 1 teaspoon kashmiri lal mirch or paprika
- 1 teaspoon chaat masala
- 2 teaspoon dhania powder
- 1 teaspoon amchur
- ½ teaspoon garam masala
- 1 teaspoon kasoori methi
- Salt to taste
- 1 big bunch of coriander washed and finely chopped
Recipe Notes: You will be cooking both the potato and cauliflower separately and then combining them in the end. The spices will be divided between the two. you can skip some of the masala, but highly recommend not skimping on the ghee.
Wash and chop up the cauliflower into large chunks.
Heat most of the ghee (saving 2 tablespoon for the potatoes) in a large deep nonstick or cast iron skillet. Add in most of the jeera, ajwain, kalonji, hing, turmeric and kashmiri lal mirch. When the jeera and ajwain sizzle add in half the grated ginger and cook on medium heat for about 30 seconds.
Now add in the cauliflower and toss to coat all pieces with ghee and the spices.
Cover and cook for about 6-8 minutes over medium heat. Give it a quick toss every few minutes.
The cauliflower should still be crisp and have a bite to it.
Uncover and add in half the amchur, dhania powder, chaat masala and salt. Go easy on the salt since chaat masala already has salt added in. Toss to evenly coat the cauliflower.
Continue to cook the cauliflower, uncovered, for another 6 minutes till it becomes golden brown and crispy in the edges.
Remove and let it cook on a baking sheet or a large plate. If you were to pile the cauliflower in a bowl it will get soggy with all the heat and steam.
Return the skillet to the heat. Heat the remaining ghee and repeat step one. Add in salt and cook the potato uncovered for 6-8 minutes. Now add in rest of the spices and cook for about two minutes till the potato becomes a nice golden brown.
Add the cooked cauliflower to the skillet. Mix both the vegetables add in garam masala and kasoori methi. Taste and adjust seasoning with additional salt, chaat masala or amchur. Take it off the heat. Garnish with thinly sliced ginger and coriander and serve with rice or hot chapatis along with a simple daal.