Aloo Gobi (cauliflower and potato dry curry)

Not sure if any of you have watched Bend it like Beckham; in that movie it is Aloo Gobi that the Indian mother is trying to teach her tomboyish daughter to prepare. My mum did not have to make any such effort as I loved it so much that I sort of figured it out myself:). For this simple and delicious recipe you will need the following:

Cauliflower (I use an entire one, but you can use half and adjust the quantities of the other ingredients)
6-8 potatoes
2 onions
4 garlic cloves
2 green chillies
2 inch piece of ginger
2 tomatoes
1/2 teaspoon of turmeric powder
Salt and red chilli powder to taste
1/2 teaspoon of garam masala powder
1 black cardamon
1 inch piece of cinnamon bark
1 bay leaf
Handful of chopped coriander
2 tablespoons of oil

Method

Prepare the cauliflower and potatoes by cutting the cauliflower into florets. I also use most of the stalk, just cut it into thin pieces (about the same size as the florets). Peel and cut the potatoes into eights. Wash and drain the vegetables and set aside. Cut the onions and tomatoes in a medium dice and finely chop the ginger, garlic and chillies.

In a large wok or skillet, add the oil and the whole spices. Allow the oil to infuse with the whole spices for 30-40 seconds and add the onion, ginger, garlic and chillies. Cook until the onions are translucent. Add the cauliflower and potatoes and mix to ensure they are all coated with the oil and onion mixture. Cover and cook on a low heat for 10 minutes. Ensure the lid is tight fitting as this locks in steam, which  cooks the cauliflower and potatoes. Uncover, stir and add the tomatoes along with the salt, turmeric and chilli powder. Cover again and cook for a further 10 minutes. At this point the potatoes and cauliflowers should have been cooked through. If not, cook for a further 5 minutes, until they are tender.  Add the garam masala and increase the heat, until all the moisture has evaporated. Be gentle while stirring as the cooked cauliflower breaks easily. Add the chopped coriander and serve hot with a flat bread of your choice.

Aloo methi (potatoes and fenugreek)

This is very simple and healthy Indian dry curry or sabji. The literal translation is potatoes and fenugreek leaves and since fenugreek leaves  (like most green leafy vegetables) are full of health benefits  and have the added advantage assisting lactating mothers, I try and have it at least a couple of times each month.

Ingredients
6-8 medium sized potatoes
1 large bunch of fenugreek leaves (you can also use a bag of frozen fenugreek leaves, which is what I have done in this instance)
1 onion
3 garlic cloves
1 inch piece of ginger
1 green chilli
salt and chilli powder to taste
1/2 teaspoon of turmeric
oil for cooking

Method

Peel the potatoes and cut them into cubes. If using fresh methi (fenugreek leaves), pick out the leaves and wash them well. I generally grow the fenugreek in my veggie patch (weather and season permitting) as it is hard to find in Melbourne, but also keep a couple of frozen bags in the freezer, which can be found in most Indian grocers.

Finely chop the onion, chilli, garlic and ginger. In a wok, add about two tablespoons of oil and add the onions, ginger, chilli and garlic. Fry for 3-5 minutes until the onions are translucent and add the potatoes. Fry for two minutes on high heat stirring to ensure all the potatoes are coated in the oil. Cover and cook for 10-15 minutes on a low heat. Once the potatoes are semi cooked, add the salt, chilli powder and turmeric, followed by the frozen methi ( if using fresh, you will need to add it sooner). Stir and cook covered on a low heat for a further 5-7 minutes.

Serve warm, it is best enjoyed with flat bread