Who Wants to Cook Aloo Gobi?

Well, neither Rona nor I can bend a ball like Beckham, but we do like Aloo Gobi, so I tried Googling the recipe used in the 15-minute featurette on the Bend it Like Beckham DVD, wherein director Gurinder Chadha cooks Aloo Gobi under the watchful eyes of her mom and aunt. I didn’t find the recipe, but discovered in review after DVD review that the recipe itself is included on the DVD, if one actually bothers to dig far enough into the special features.

To save you the trouble of making this discovery for yourself, here’s basically the same recipe:

Evan ‘n’ Rona want to cook Aloo Gobi!
2-4 servings

Get this stuff and do this stuff to it:
Vegetable oil (we’re using olive oil)
2 medium yellow onions, peeled & cut into small pieces
Large bunch of fresh cilantro, separated into stalks and leaves and roughly chopped
A couple small green chilis, chopped into small pieces. (We looked very briefly at some "Super Hot Thai Green Chilis" at Central Market, but picked up a couple nice-looking serano peppers instead.)
1 large cauliflower–remove leaves and cut evenly into eighths
3 large potatoes–peel and cut into even pieces
1 can of crushed tomatoes
Fresh ginger, peeled and grated
Fresh garlic, chopped
Cumin seeds
Turmeric
Salt
Garam Masala

Cook It Like Chadha

• Heat 1/2 cup vegetable oil in wok
• Add the chopped onion and one tablespoon of cumin seeds to the oil
• Stir together and cook until onions become creamy, golden and translucent
• Add chopped coriander stalks, two teaspoons of turmeric, and two teaspoons of salt
• Add chopped chilis (according to taste)
• Stir crushed tomatoes into the onion mixture
• Add ginger and garlic and mix thoroughly
• Add potatoes and cauliflower to the sauce, plus a few tablespoons of water (to keep the mixture from sticking)
• Make sure the potatoes and cauliflower are coated with the curry sauce
• Cover and allow to simmer for twenty minutes (or until potatoes are cooked)
• Add two teaspoons of Garam Masala and stir
• Sprinkle chopped cilantro leaves on top
• Turn off the heat, cover, and leave for as long as possible before serving

We’re going to make this soon, and we’ll let you know how it goes!