This blog is dedicated to Mum, my greatest mentor. It is a compilation of simple recipes - Bengali, Indian, Burmese and Continental, among others. All of these recipes have been tested in my kitchen. Most use everyday ingredients found at your local market, but some use specialty ingredients available at Asian and/or Indian markets. Comments are welcome and members are invited to send in any recipes they would like to share.
There are so many ways to prepare this all-time favourite Indian dish. It's vegetarian, vegan if ghee is omitted and is the perfect side dish to accompany lentils and a non-vegetarian main dish. Alu gobi is versatile enough to be served with either steamed rice or any Indian bread.
In this preparation, I've saved time by dicing onions instead of making a paste and used a whole can of pureed tomatoes to create the gravy. By parboiling the vegetables beforehand, the gravy permeates throughout the dish to tie in all the flavours. A handful of shredded cilantro gives a fresh and aromatic finish to this vegetable side.
