I’ve never gotten the chunks-in-gravy style alu-gobi (restaurant kind) quite right. I usually make the easier fine-chopped dry kind. Let’s see if this attempt works. Looks more promising than usual. I’ve decided the trick is a lot of fresh ginger and a long simmer.
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Damn I think I nailed it. A little bit of hypothesizing and some mindfulness go a long way. Looks right, tastes right. I think I was too impatient in the past and didn’t summer long enough. 20 minutes is about right. Gobi just starting to fall apart.
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Looks good! For fun: the disc version of Bend It Like Beckham has an Easter egg with the director (Gurinder Chadha) cooking Aloo Gobi with her aunts. It’s worth the entire price.
And yes, Uncle, despite my appearance, I’m familiar. I married into a very large South Asian family.
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My very first serious date with my wife was at a very special local northern Indian restaurant in Toronto. She was impressed by the white boy who knew the menu.
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