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I made Indian food and it turned out great

So what's James May's problem?

1y ago
957

I know you Brits have good Indian restaurants and takeaways literally on every corner. Unfortunately the situation here in Germany is a bit different. We don't have a lot of Indian restaurants and what many of them serve is often not as good as the Indian food you can buy at most British supermarkets.

So when I'm in the mood for some delicious Indian food I have to drive an hour - that's not the best idea in the moment.

James May's cooking adventures inspired me to make my own Indian food. We had some cauliflower left - that calls for an Aloo gobi!

Please don't expect a super authentic recipe. That's just how I cooked it with the stuff I had at home.

Aloo gobi

Vegetarian curry with cauliflower and potatoes

Serves4
CuisineIndian
MealLunch, Dinner

Ingredients

  • 400g cauliflower florets
  • 300g potatoes - peeled and cut into small pieces
  • 350g mixture of wild and brown rice
  • 2 small chillies - chopped
  • 1/2 small onion - peeled and chopped
  • hazelnut-sized amount of ginger - peeled and cut into small pieces
  • 1 small tin chopped tomatoes (400g)
  • ghee
  • pepper and salt
  • brown mustard seed
  • black cumin seed
  • seeds of 1 - 2 cardamom pods
  • ground fenugreek
  • ground curcuma
  • garlic or wild garlic
  • ground paprika
  • coriander (minced leaves and ground seeds)
  • garam masala
  • tandoori spice
  • madras curry
  • allspice
  • mace
  • a dash of lemon juice
  • herb mixture (e. g. a frozen garden herb mixture)

Instructions

Cook the rice

  1. Put the rice in a large pot of cold salted water (ca. 7 pints) and bring it to boil.
  2. Stir the rice.
  3. Put curcuma, madras curry and the herb mixture in the water. It should now appear a bit yellow.
  4. Let the rice boil for 20 minutes.
  5. Drain the rice well.

Cook the curry

  1. Fry the potatoes in ghee. Salt them and take them out of the pan.
  2. Fry the cauliflower florets in ghee. Salt them and take them out of the pan when they are still a bit raw.
  3. Fry the mustard seed and the cumin seed in ghee.
  4. Add the chillies, onions and ginger and fry them.
  5. Add the tomatoes.
  6. Season with all the herbs and spices which are mentioned above.
  7. Add the potatoes and cauliflowers.
  8. Let it stand for ca. 20 minutes on a medium temperature until the cauliflower florets are firm to the bite.

Mix it

  1. Put the rice in the curry or put rice and curry separate on the paltes.

Recipe by

Tiana LeBeauf

Have you tried this recipe? Share your photos & thoughts in the comments below

So let me be clear in my conclusion: I made Indian food and it was great ... and I don't know what's up with James May (but his photos are better). :-)

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