January 06, 2006

Aloo Gobi

AlooGobai.jpg

Whenever I talk about my blog and the role it plays in my work I always say something like, “My blog’s not about what I had for dinner last night.” Well, I’ve got to break that rule. I promised Kari I would cook every Friday night, and here’s my dish from earlier, my first Aloo Gobi. Served over basmati rice with a cold Foggy Bottom for the cook.

Came out very nice, if I say so. Lots of peeling and chopping in the prep, about two hours total but I was slow. And no, you don’t need all that oil in the recipe.

Posted by mgk at January 6, 2006 07:31 PM
Comments

The Aloo Gobi was fantastic, Matt: fragrant, tasty, colorful. Gosh, that yellow turmeric is lovely, isn't it?

Posted by: kari at January 7, 2006 10:03 AM | Link to Comment

That looks divine. Ethan has brought the love of Indian cooking to my life. (One of his favorite books is called Lord Krishna's Kitchen, and it's one of those vegetarian cookbooks where you don't miss the meat at all, even if you are a meat-eater.)

When we cooked a lot of Indian, something that has trailed off lately, it was easy to mince a WHOLE LOT of ginger and hot peppers, and keep them in the fridge. This significantly cuts down on prep time when you're actually making dinner.

My favorite part is roasting the spices until the mustard seeds get popping. :)

Posted by: vika at January 7, 2006 06:15 PM | Link to Comment
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