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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