There it is at a small, tucked away restaurant in Coconut Grove, FL called Bombay Darbar where the Aloo Gobi is something to write home about. Well for that matter, everything on the menu. I got the basic recipe from one of their chefs and it is one of the best Aloo Gobi renditions I’ve had. It’s an unbelievably busy locale and the wait can run up to two hours, but if you are anywhere near Coconut Grove and are a lover of truly authentic and mind-blowingly good Indian fare, I urge you to try out this little gem of a place. You will walk away not only satisfied and replete, but planning your next foray there.
1 head of cauliflower – cut into florets
1 Russet potato – peeled and cut into cubes
½ cup of cooked green peas
2 TBSP ginger/garlic paste
1 small onion chopped
Pinch of red pepper flakes
1 TSP ground coriander
1 TSP of mustard seeds
1 TSP of cumin seeds
1 TSP of cumin powder
1 TSP Garam Masala
1 TSP of turmeric
1 TBSP Kasoori Methi (Fenugreek leaves)
1 bay leaf
½ cup of fresh cilantro chopped – stems removed
1 and ½ cups of water
Kosher salt and fresh ground pepper to taste
In a small bowl make the ‘masala paste” by adding the garlic/ginger paste, Garam Masala, coriander, turmeric, pinch of red pepper flakes and about 2 TBSP of water to make a paste. In a large skillet with high sides or a wok, heat some oil and drop the mustard and cumin seeds and toast over low heat, as they burn easily. When they are done popping, add the chopped onion, some salt and sweat them for a few minutes. Add the “masala paste” and bay leaf (be careful as it will splatter). Cook until the paste becomes thicker and some of the oils pool around the side of the pan.
Add the raw cauliflower florets, the potato cubes and the water, half the cilantro, salt and pepper and simmer half covered for about 20 minutes. If the liquid is evaporating too quickly, add a bit more water, but ensure that it is not too soupy. Add the peas and warm them through. Check for seasonings and before serving add the Methi leaves and mix well. Sprinkle with the rest of the cilantro and serve with a wedge of lime on the side.