INDIAN

From Wikipedia

Indian cuisine consists of a variety of regional and traditional cuisines native to the Indian subcontinent. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits. Indian food is also heavily influenced by religion, in particular Hinduism and Islam, cultural choices and traditions. Historical events such as invasions, trade relations, and colonialism have played a role in introducing certain foods to this country. The Columbian discovery of the New World brought a number of new vegetables and fruit to India. A number of these such as potatoes, tomatoes, chillies, peanuts, and guava have become staples in many regions of India. Indian cuisine has shaped the history of international relations; the spice trade between India and Europe was the primary catalyst for Europe's Age of Discovery. Spices were bought from India and traded around Europe and Asia. Indian cuisine has influenced other cuisines across the world, especially those from Europe (especially Britain), the Middle East, Southern African, East Africa, Southeast Asia, North America, Mauritius, Fiji, Oceania, and the Caribbean.

ALOO GOBI RECIPE

From Food Network

Ingredients

  • 2 tablespoons Ginger-Garlic Paste, recipe follows, or 2 teaspoons grated ginger

  • 1 tablespoon ground coriander

  • 1/4 teaspoon turmeric

  • 1 cup water, divided

  • 2 tablespoons peanut oil

  • 1 large serrano pepper, split down the middle leaving halves attached

  • 1 teaspoon cumin seeds

  • 1 small head cauliflower, cut into small florets

  • 1 russet potato, peeled and cut into 1/2-inch cubes (similar size to cauliflower)

  • Kosher salt

  • 2 tablespoons freshly minced cilantro leaves, to garnish

  • 1/2 cup cloves garlic, whole

  • 1/2 cup fresh ginger, peeled, cut into 1/2-inch slices

  • 1/4 cup canola oil

Instructions

  1. Mix the Ginger-Garlic Paste, coriander, turmeric, and 1/2 cup water in a small bowl. This is a simple wet masala (spice mix). Set aside.

  2. In a large pot, warm the oil over medium-high heat until shimmering but not smoking. Add the serrano pepper, wait 30 seconds, and then add the cumin seeds and wait until they're done spluttering.

  3. Add the wet masala (careful, it will also splutter). Cook until the paste thickens, deepens in color slightly, and oil oozes out of the perimeter of the masala, about 2 minutes.

  4. Add the cauliflower and potatoes, stirring to coat the vegetables with the masala. Season with salt and add 1/2 cup water. Cover and cook over medium heat 10 to 15 minutes. Then, remove the lid, stir, and cook until the cauliflower and potatoes are cooked through, about 5 minutes. Garnish with cilantro and serve.

  5. Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.

  6. Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.

Photo from VeganBell

Aloo gobi is a vegetarian dish from the Indian subcontinent made with potatoes, cauliflower, and Indian spices. It is popular in Indian and Pakistani cuisines, and found its way to the US in part to traditional Indian restaurants in places like California. It is yellowish in colour due to the use of turmeric, and occasionally contains kalonji and curry leaves. Other common ingredients include garlic, ginger, onion, coriander stalks, tomato, peas, and cumin.