Aloo Gobi (Potato and Cauliflower Curry)

This was originally posted in November 2006, and I've come such a long way since. Aloo Gobi was the dish that inspired me to start cooking, and over the years I've committed this to memory, making little tweaks here and there. I've also been attempting new techniques, cooking it at medium heat, in a casserole, and finishing it off in the oven. Next try: Aloo Gobi in the slow cooker!

+Nick has also made a suggestion recently, that the mushier the potatoes and cauliflower the better, so that's on the list, too!

INGREDIENTS AND PREPARATION:


1/2 cup Vegetable oil
1 large onion, peeled and cut into small pieces
Large bunch of fresh coriander, seperated into stalks and leaves and roughly chopped
Small green chillis, chopped into small pieces
1 large cauliflower, leaves removed and cut evenly into eighths
3 large potatoes, peeled and cut into even pieces
1 tin of whole, peeled tomatoes, grated
Fresh ginger, peeled and grated
Fresh garlic, chopped
1 tbsp Cumin Seeds
2 tsp Tumeric
2 tsp Salt
2 tsp Garam Malasa


MAKING THE CURRY SAUCE:

Heat half a cup of vegetable oil in a large saucepan.
Add the chopped onion and one tablespoon of cumin seeds to the oil.
Stir together and cook until onions become creamy, golden and translucent.
Add chopped coriander stalks, two teaspoons of tumeric and two teaspoons of salt.
Add chopped chillis (according to taste).
Stir grated tomatoes into the onion mixture.
Add ginger, garlic and mix thoroughly.


FROM SAUCE TO ALOO GOBI:

Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that the mixture doesn't stick to the saucepan).
Ensure that the potatoes and cauliflower are coated with the curry sauce.
Cover and allow to simmer for twenty minutes (or until potatoes are cooked).
Add two teaspoons of Garam Masala and stir.
Sprinkle chopped coriander leaves on top of the curry.
Turn off the heat, cover and leave for as long as possible before serving.

Egg and Heirloom Tomato Rice Bowl

I came across this recipe via Eat Your Books when I was on the train back to the city. We'd just bought our house near Daylesford, Victoria, and +Nick was staying up there to renovate. We were in the middle of packing up our home, so there wasn't much left in the fridge, and I was just looking for a simple meal for one (and another serving to pack for lunch at work). It was so easy to put together, and I highly recommend it on those busy days, instead of spending your money on a take away meal.

Serves: 2
Preparation: 5 minutes + 10 minutes standing
Cooking: 1 minute

2 large ripe heirloom tomatoes, cut into thick wedges
1/2 tsp sea salt flakes
1 pinch white pepper
4 eggs, lightly beaten
2 tbsp neutral-flavoured oil
3 spring onions, green part only, finely sliced
3 cups cooked Japanese short-grain rice

Scatter the tomatoes with the salt and pepper and leave for 10 minutes. Mix together the egg and any juice from the tomatoes. Heat the oil in a wok over medium-high until smoking and then add the eggs. Leave to cook for 20 seconds, then add the tomatoes on top of the eggs. When the egg is half-cooked, toss the wok to combine the egg and tomatoes.

Continue to stir-fry until the egg is nearly set but still a little runny and the tomatoes have just softened. Mix in the spring onions and then immediately serve over bowls of cooked rice.