Recently, since I am missing a bit Indian food, I’ve started to do Mouthwatering Vegan’s curry recipes. The first one I’ve tried is this Aloo Gobi recipe. However I can’t tell if it tastes the same as the one you find in restaurants cause it’s been a long time ago since I tasted this dish, so I couldn’t recognise the taste.
I prepared it together with Jamie Oliver’s Pilau Rice:
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Which #vegetarian or #vegan dish have you prepared today for #lunch or #dinner? I have tried out @mouthwateringvegan's #AlooGobi together with @jamieoliver's #PilauRice. TAG your dish with #MeatFreeMalta #vegetarianfood #veganfood #crueltyfreefood #veganmalta #vegetarianmalta #crueltyfreemalta #malta #indianfood #indiancuisine #blogger #bloggers #cfblogger #cfbloggers #mouthwatering #mouthwateringvegan #mouthwateringveganrecipes #jamieoliver
- 1 onion
- vegetable oil
- 1 teaspoon unsalted butter
- 1 teaspoon cumin seeds
- 1 dried red chilli , optional
- 3 cardamom pods
- 4 cloves
- 1 teaspoon turmeric
- 1 fresh bay leaf
- ½ mug of basmati rice (about 150g)
To prepare the rice, peel and finely chop the onion, then add to a pan over a medium heat with 1 teaspoon of vegetable oil and the butter. Cook for 5 minutes, or until just colouring. Put a kettle of water on to boil.
Sprinkle in the spices, keeping the dried chilli whole (if using), and cook for 1 minute. Turn up the heat, add the rice and stir well.
Fill the mug you used for the rice with boiling water (about 350ml, or twice the volume of the rice) and add to the pan, with a good pinch of sea salt. Bring to the boil, cover and reduce the heat.
Simmer for 12 to 15 minutes over a low heat, or until the water has been absorbed and the rice is cooked.
For the Aloo Gobi recipe you need:
- 1 small cauliflower – florets only, pre-steamed
- 3 medium-sized potatoes, precooked, and cut into squares
- 1½ cups petit pois (I used frozen)
- 1 Tbsp tomato puree (optional)
- 1 large onion, finely chopped
- 3-4 cloves garlic, chopped
- 1 orange habanero chilli, chopped (very hot, so handle with care !)
- 1/8 cup olive oil or vegetable ghee
- ¼ tsp asofateida
- ¼ tsp ground coriander
- ½ tsp ground cumin
- 1 tsp panch puren
- ½ tsp coriander seeds
- ½ tsp garam masala
- salt to taste
- 2 tsp ginger, chopped
- ½ tsp turmeric
- 1 cup (250 ml) water
It looks like it’s a lot but most of it is spices. From this week I will be trying out more curry recipes from the Mouthwatering Vegan book. I wish to find a vegan recipe of my most favourite Indian dish called Palak Paneer. It’s Indian cheese and spinach sauce. I tend to always order that in restaurants. <3
Join the conversation
Do you like Indian / curry food? Which Indian / curry dish is your favourite?