[CH] Chrys and the aloo gobi of death.

bluezinnia@kyananet.com
Sun, 26 Oct 2008 23:47:15 -0400 

I'm laughing fit to bust.  I knew my cat Chrysoprase was a chilehead (he's
been nibbling on my leftovers all his life, and I had to stop growing my /
/beloved tiny/ siling labuyo  /chiles on the windowsill because he'd eat
them right off the plant, but. . . damn!  =8-)

I made /aloo  gobi/ tonight  (recipe below), and made it good and
hot.  It tasted and smelled great, but came out a bit too brothy, so
I poured some of the liquid off into a bowl, meaning to use it in something
else.  And we're talking serious heat here, folks.

Now,  I'm not surprised that Chrys sampled it, or even that he likes it. . .
but he's guzzling the stuff with his nose running, his eyes squinched
up,  and  that look of pained bliss we all know so well.  I wish to Hec 
I had
a webcam, because he looks for all the world like a hardcore
firehead at a chili cookoff!!!  ROFL!

Anyway:

The objective here is to make a North Indian-style "dry"  stew, though 
the heat
content of mine is much more like the soupier South Indian analog, which 
I'm told
sometimes also adds some coconut.   

-Begin Recipe Export-
QBook version 1.00.14
Title: ALOO GOBI
Keywords: potatoes, veggies, Indian,  chiles, winter
 
    1/8 cup canola oil or similar (not olive!)
    1 sm. or 1/2  lg.  onion,  diced or sliced
    1 bunch parsley or cilantro, roughly chopped, divided
     Many /many/  very hot red chiles, minced (No, not habs.  Get over 
it. :) )
    1/2  lg. cauliflower, pulled into large florets, stalk coarsely chopped
    2 med. potatoes, peeled and diced
    1 can Mexican-style _stewed_ tomatoes (if using Ro-tel-type or plain 
canned                    
                  tomatoes,  add 1/2 tsp. cumin, a little extra heat and 
a pinch of sugar.)  
    OPTIONAL: The leafy parts  of  half a large bunch mustard greens, 
chopped.
                  Black mustard seed is more commonly used  in India , 
but  pricier and
                   more work, and anyway, I love me some greeeenz.   Or 
I'm guessing
                    you could use 1/2 tsp. Mr. Mustard, but haven't 
tried it.
    About 1 rounded tsp. grated  fresh ginger
    2 cloves garlic, chopped fine
    1 tsp turmeric
    1/2 to  1 tsp. coriander seeds (don't omit!)
    Salt and pepper
    1/2 to 1 tsp. garam masala   

Heat oil in a deep skillet with cover or a heavy pot.   When hot but not 
smoking,  add coriander,  and the cumin if using.   Fry, stirring, till 
fragrant, about  1  minute.  (If planning
to use mustard seed and haven't tried frying it before, write me and 
I'll explain.)
 
Add onion and fry till soft and golden.  Add turmeric and salt, and stir 
well.  Add chiles, tomatoes, potatoes, cauliflower, greens if using, 
ginger, garlic and half the parsley, plus a very little water--maybe  2 
or 3 Tbsp?  (Sorry, i don't measure.) Cover and simmer till potatoes are 
done,  maybe 15-20 minutes, stirring fairly often  and adding a dab of 
water if needed to prevent stickling. 

If nearly all  the liquid isn't gone when the 'taters are done, uncover 
and give  it another
few minutes, stirring often.

Just before serving, stir in garam masala  and black pepper, adjust salt,
dish up, and top with remaining parsley.  If possible,  let sit awhile 
before serving,
since it's best  when warm,  not really hot.  Serve with pita,   
Wonderful the
next day, and will freeze okay.  

Tossing in a couple Tbsp.  of  golden raisins when you add the veggies is
lily-gilding, but authentic and good. 

-End Recipe Export-

Rain
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