~ Non-spicy Aloo Gobi ~
Aloo Gobi is a common cuisine in the southern region of Asia, namely Bangladesh, Pakistan, India and Nepal. It is a dry dish of cauliflower, potatoes cooked with Indian spices. Aloo in the Hindi language for potato and Gobi means cauliflower. It is a popular vegetable dish in most of the Indian vegetarian stalls I frequented in Malaysia.
Apart from the fried bittergourd, I have always been a big fan of Aloo Gobi, which is the only Indian vegetable dish I remember by heart. When I first exposed to Indian food, I picked Aloo Gobi simply because I can easily mention the name to the seller. How silly but no regrets. The first time I tried it, I have fallen for the mushy, spicy taste of the cauliflower combined with potatoes and the beautiful yellow colour from turmeric. It filled me up without me realising!
With the influence from daddy, my little girl is keen on Chapati recently. So, I cooked up 2 dishes this weekend to go with the store bought frozen chapati, “Kawan” a Malaysian brand that is. Even my friend in the States has been telling me that they have made them exported all the way to LA. Not bad for a Malaysian name! So, I figured it should not be bad to try a pack.
I cooked Curry Dhal and of course, my favourite Aloo Gobi. I have to confess that this is really a lazy recipe for the weekend. I have simplified the recipes sourced. My version of Aloo Gobi is not a dry one like it is typically done and I just cooked everything in one pot for 2 minutes. No perfect seasoning as I have omitted chilli, salt and pepper (and may be some other spices to make it more authentic) but I can assure you that the cauliflowers and potatoes cooked the waterless way within the temperature range of 103°C to 113°C is not just tender to the bite but also packed with rich vitamins and minerals within that tiny pot. So, here’s my Aloo Gobi recipe!
Non-spicy Aloo Gobi Recipe (Serves 3-4) :
- 400 grams Cauliflower (cut into florets, clean with running water)
- 2 large Potatoes (cut into 2cm x 2cm cubes)
- 1 tablespoon Cooking Oil
- 1/2 Brown Onion (diced)
- 3 Cloves of Garlic (finely chopped)
- 1 inch Ginger (grated)
- 1 teaspoon Cumin seeds (I have omitted as I also used it in my Curry Dhal)
- 1/2 teaspoon Fenugreek
- 1 teaspoon Turmeric Powder
- 1 teaspoon Corriander Powder
- 1 tablespoon Tomato Sauce/Puree (in replacement of fresh tomatoes)
- 1 stalk Coriander or Chinese Parsley (garnishing)
AMC Healthy Cooking Method :
- Preheat AMC 24cm 5.0 liter Pot unit with Navigenio heat level “4” to 50°C or “Meat Window”. Use Audiotherm as an indicator by turning it on, place on lid knob/Visiotherm, indicating 50°C or “Meat Window”.
- When Audiotherm beeps indicating readiness for pan-frying, turn Navigenio heat level “2” and turn off Audiotherm.
- Add cooking oil followed by brown onion, garlic, ginger and all other spices. Gently stir-fry. Add cauliflowers and potatoes into the pot and mix well.
- Cover pot with AMC 24cm Secuquick Softline lid. Switch on Navigenio to automatic “A”. Turn on Audiotherm, place on knob, indicating “Soft” and set on 2 minutes.
- When Audiotherm beeps, turn off both Navigenio & Audiotherm.
- As pot depressurised, gently stir, garnish and serve with warm Chapatis.
Tips : If the cauliflowers are not dripping wet at the time they are added to the pot, add an additional 160ml of water to the pot. Minimal to no additional water is required to cook vegetables the waterless way with an AMC pot. Vegetables cooked this way allows up to 50% more vitamins, minerals and flavours as compared to cooking with water. Taste to believe!