Chapter 1: Food As I Knew It (1982-2008)
My story begins with Aloo Gobi….
It was sometime between 1990 and 1992. My memory is fuzzy as I was quite young, but my brother was coming home for the holidays from boarding school, and my mother was busy preparing his favourite foods. I tip toed on the edge of the kitchen counter and peered through pots - “Mummy, bhaiya ke liye khaane mein kya hai?” (what is for dinner for brother?). She knew what I was looking for. She knew I wondered if my favourites might be included in tonights’ feast as well.
She smiled, “Don’t worry, there is aloo gobi!” she said.
My eyes lit up. I was excited. I shared a common taste bud with my older brother, and more importantly, that it was being cooked tonight. And my mother made it in the best possible way. Also the only way I knew it at that time. Her cooking style was simple, traditional, but in a way that took root in anyone who tasted it. The very impact I would try to master in years to come.
Taste of that slow simmered cauliflower and potatoes, seeped with warm spices like cumin, turmeric, ginger and coriander, has lingered in my mind ever since I can remember. It was everything we asked for when we went on road trips, when our parents visited us in boarding school, when we visited home for the holidays, and years later when my mother visited us in Singapore. Wrapped in a warm parantha (indian flatbread), it was the flavour I came to recognise as home.
And still do….
The below recipe captures these flavours from my childhood, with a twist. I have served it many a times at my supper clubs, and has always been loved by all. Hope you enjoy it as well!
Ingredients
1 large cauliflower, roughly chopped (florets + stem + leaves)
1 small red onion, diced
1 green chili, sliced
1 dried red chili (optional)
1 teaspoon fresh ginger, minced
2 teaspoons cumin powder
1 tablespoon coriander powder
1/2 teaspoon garam masala
1/2 teaspoon turmeric powder
1/2 teaspoon paprika
1 cube chicken or veg stock
1/4 cup light olive oil
Juice from 1/2 a lemon
Salt and pepper to taste
Fresh grapes, cilantro & sour cream to garnish & serve
Photo (c) Daniel Krieger
Method
Heat oil in a deep bottomed pan. Add ginger, green & dried red chili and cook for a few seconds. Stir in the onions, along with some salt to help them sweat. Keep heat to medium and let the onions turn translucent.
Once done, add all the dry spices, and roast for a few seconds. Then add the cauliflower + the stock cube. Mix well, add 2 cups of water, cover and cook till cauliflower is completely cooked and tender (depends on water & produce quality but approximately 15-20 minutes). Reduce flame to simmer, and continue to simmer for another few minutes to absorb some of the excess liquid. Mash the florets with a spatula (they should be super soft and resemble couscous by now). Adjust seasoning and turn off heat. Stir in some lemon juice and leave covered for another 10 minutes.
Once slightly cooled, blend till smooth (add a little water if needed) and chill for at least 5-6 hours. Serve cold with fresh grapes, chopped cilantro and a dash of sour cream. A true spiced summer refresher, that mimics the flavours of the much love North-Indian aloo gobi sabji (stir fry).
