Aloo Gobi is probably India’s most popular vegetarian dish for cauliflower and potatoes are available all year long in every corner of the country. Like most Indian homes, it was a weekly staple in ours too. What I looked forward even more than freshly made Aloo Gobi were sandwiches made the next morning with leftovers :)
Here is the recipe for both the easiest and quickest vegetarian curry ever and grilled sourdough sandwiches made with it. Enjoy!!
500g cauliflower, cut into florets
1 large or 300g potato, cut into large cubes
2 tablespoons finely chopped ginger
1/4 teaspoon hing (asafoetida) - optional
15-20 curry leaves
1 fresh ref or green chili padi, finely chopped
2 large or 400g ripe tomatoes, chopped
1 tablespoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
3/4 teaspoon garam masala powder
1.5 teaspoon salt
1 tablespoon cumin seeds
3-4 tablespoons coconut oil
1/4 cup chopped coriander leaves
1 tablespoon lemon juice
To make sandwiches:
1 whole-wheat and rye sourdough loaf, sliced - I used Baker and Cook’s
Aloo Gobi (as per recipe above)
1/4 cup grated Irish mature cheddar (per sandwich)
1-2 cucumbers, sliced
Thai sweet chili sauce or ketchup, to serve
1. Heat oil on medium flame in a large frying pan or wok. Add cumin seeds, hing, curry leaves. Let seeds splutter.
2. Add cauliflower florets and potatoes, stir-fry for 5-10 minutes until golden brown.
3. Add ginger, fresh chili, coriander powder, turmeric, salt and chili powder followed by chopped tomatoes. Mix well.
4. Cover and reduce heat to low-medium flame. Cook for about 10 minutes, remove lid and stir. Cover and cook for another 10 minutes until potatoes are cooked.
5. Sprinkle garam masala, lemon juice and coriander leaves. Stir gently.
6. Serve hot with rotis or rice or as sandwich filling.
To make sandwiches:
1. Lightly mash Aloo Gobi to slightly flatten potatoes and cauliflower florets.
2. Sprinkle cheese and place sliced cucumbers on a slice of sourdough bread, top with lightly mashed Aloo Gobi followed by another slice of bread.
3. Grill on a hot griddle pan or sandwich maker until hot and toasty on both sides. Serve with Thai chili sauce or ketchup.