Whenever we eat low carb, I find myself wishing that it included lentils and chickpeas. Because Indian food has such intense dishes, with no adding of sugar (such as the Chinese are fond of doing.) Meat dishes on low carb are fairly easy to come up with, but the sides of veggies are another matter. One can only eat so many salads and sides of broccoli and cauliflower. Specially when you can’t have the sugar’y and carb laden vegetables like corn, peas, potatoes, or legumes. So when Indian spices come into play, aloo gobi – sans the aloo (potatoes) – is a great way to liven up a vegetable that is bland and boring. I’ve tried making aloo gobi a few times and was always missing the mark when it came to that slight tang. I just wasn’t getting it from tomatoes or lemon juice.
So when I decided to try making another batch of it, I tried to find an authentic dry recipe. Although I generally love sauces, gravies, curries, both the Hubby and I find that when eating low carb its torture not to be able to scoop them up with naan, bread, soak into potatoes or serve with a scoop of rice.
I came across Vahchef Vahrehvah on youtube. Seeing the end result that was a scrumptious looking dry version, I decided to give it a shot. Until I realized that what he was showing in the video, what he was saying in the video, and what was written under the video were three different things. So I decided to do a combination of all three and as the Hubby said, nailed it.
Oh, and the secret to that missing tang? Its amchoor powder. Amchoor powder is dried unripe mango and adds a wonderful citrus zing to dishes.
I served it with baingan bharta made with onion, tomatoes, Indian eggplants, and MDK baingan bharta mix, and some bbq masala chicken breasts that we picked up from our Indian halal butcher.
Feel free to sprinkle on some coriander leaves when serving. I omit from most dishes as the Hubby detest it. Also, to make this true aloo gobi, use half the cauliflower and add potatoes.
Aloo Gobi (sans aloo)
- Oil for cooking
- 1 cauliflower cut into florets
- 2 roma tomatoes
- 1/2 medium white onion
- 2 green Indian chilies
- 1/2 tablespoon cumin seeds
- 1 tablespoon garlic ginger paste
- 3/4 teaspoon ground tumeric
- 1 teaspoon amchoor powder
- 1/2 teaspoon chili powder
- 2 teaspooons coriander powder
- 1/4 cup water
- 1 tablespoon kasoori methi / dried fenugreek
- Salt to taste
- 1 teaspoon garam masala
- Chop the onion, tomatoes, and chilies and give a couple pulses in a small food processor.
- Heat 3-4 tablespoons of oil over medium heat, in a large frying pan.
- Add the cumin seeds and saute until they brown and start to pop.
- Add the garlic ginger paste (it will pop and spit!) and saute a minute.
- Add the onion, tomatoes, chilies, and tumeric. Saute for about 5 minutes until it begins to brown.
- Mix the amchoor powder, chili powder, ground coriander and water. Add to the pan along with a generous seasoning of salt and the and the kasoori methi (give the kasoori methi a bit of a rub in your palm to break down). Let saute for a couple minutes.
- Add the cauliflower, tossing to mix. Drizzle with about 1/4 cup of water, put the lid on, and let cook for about 10 minutes. Stir to mix occasionally.
- Sprinkle on the garam masala and a bit of salt. Toss to combine, and continue to cook, lid on, for anothe 5 minutes.