Aloo Gobi

Although I often serve this as a side vegetable when I make an Indian dinner, this is a dish you also find on the streets of Mumbai, called Aloo Chaat. The potatoes (aloo) are served cold with Rice puff and Sev, which is another Indian snack consisting of small pieces of crunchy noodles made from chickpea flour paste, seasoned with turmeric, cayenne and cumin. When you buy them on the street, they combine the potatoes, rice puffs, sev all mixed up and serve them with red onion, fresh coriander and garnished with Coriander and Tamarind Chutneys ! I cannot get enough of those, as the combination of flavours is an explosion in your mouth. How come we never see that on any Indian Restaurant menus is beyond me and such a shame. Anyhow, this recipe is an adaption of Aloo Gobi which traditionally combines potatoes, cauliflower and green peas. I make my version with only potatoes, as I double the recipe and make Aloo Chaat the following day. Well worth the effort !

INGREDIENTS – Serves 4
5 Large cooked potatoes (I cook them in a pressure cooker for 7 minutes and peel them when cold) cut in small cubes
1 Large Red onion finely chopped
1 Teaspoon Mustard Seeds
1 Teaspoon Black Mustard Seeds
7-8 Fresh Curry leaves (I buy them fresh and freeze them)
1 Teaspoon Hot Chilli Powder (I often use Kashmiri powder)
1 Teaspoon ground Turmeric
1/2 Teaspoon Cumin Seeds
5 Tablespoons Vegetable Oil

TIP DU JOUR – Go to any fast food Indian restaurant and get a few samosas – Ask for double Coriander and Tamarind Chutneys which you can use for a fantastic aloo chaat.
Salt & Pepper

INSTRUCTIONS
In a large saucepan, heat the oil and when it starts to smoke, throw in the chopped onions and saute until translucent. Add the spices and the curry leaves and cook for another two minutes, until the spices release their flavours. When the spices start to dance, add the potatoes and saute for another 3-4 minutes, until they start to crisp at the edges.
Garnish with fresh coriander and serve hot.

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