Wednesday, May 18, 2011

Aloo Gobi Masala

I've been interested in amchoor (mango powder) for ages--even bought some--but only recently got around to using it in a recipe from The Asian Vegan Kitchen.  Mango powder--made from sour, unripe mangoes--is a souring agent, just like lemon juice or vinegar.

This dish combines creamy potatoes and cauliflower with a lot of spices.  I found that I needed a considerably longer cook time, and thus more water, before the veggies got tender enough.  The mango powder flavor was barely detectable; I think you could play with using more.  And the spiciness (though this varies greatly depending on the chilies you use) was considerable--just right, actually.

Aloo Gobi Masala

1 tsp mustard seeds
1 tsp fennel seeds
1 green chili, cut in half lengthwise
1-in piece ginger, peeled and minced
1/2 tsp turmeric
1 tsp coriander
1 small head cauliflower, in small florets
2 potatoes, peeled and cut into chunks
salt to taste
2-4 TB water
1/2 tsp cayenne (or to taste--this was pretty hot)
1/2 tsp garam masala
1/2 tsp mango powder (or more?)
cilantro for garnish

1. Heat oil, cook mustard and fennel.  Then, add chili and ginger, and cook briefly.  Add turmeric and coriander.
2. Add cauliflower and potatoes and salt.  Stir to coat.  Add water and cook covered over low heat until veggies are tender (10-30 minutes).
3. Add cayenne, garam masala, and mango powder.  Serves about 4.

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