Cauliflower and Cobra.
That's the beer not the snake!
National Vegetarian Week
During National Vegetarian Week Cobra Beer asked Vivek Singh, Executive Chef of The Cinnamon Club, to share some of his favourite vegetarian recipes for people to try out at home.
He kindly shared some with me and I was rather taken by his Home-style Curry of Potatoes and Cauliflower, so I decided to give it a try.
Home-Style Potato and Cauliflower Curry
It was an excellent curry.
It was so full of flavour and not drowning in sauce as so many curries are.
It was quite hot, but I added some sour cream to the curry the next day and I would say I preferred it this way as it did cool it down.
I suppose traditionally you would add a dollop of raita on the side. Raita is a yoghurt based condiment often served with poppadoms.
Serve it with rice, homemade chapatis and some mango chutney.
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Related - Saag Aloo (Indian spinach and potato side dish)
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How hot can you eat a curry?
I'm a bit if a chilli coward as my friend Lisa will confirm, so I had already cut down the quantity of chillies from 4 to 2.
I can assure you, it was a very hot curry.
Graham likes his dishes hotter than I do and even he thought it had quite a bit of heat. So you may want to think about how many chillies you add when you make this dish.
Serve it with beer
I served this curry with basmati rice and a glass of King Cobra.
I've never served curry with beer before, it is such a cliche, isn't it? I usually stick to a glass of wine, but this time I decided to try the combination and I was pleasantly surprised.
A sip of well chilled beer is just perfect after a mouthful of very hot curry. I can understand the pairing now and the beer was rather easy to drink. Very nice indeed.
King Cobra is an 8% ABV vegetarian beer served in a champagne style bottle. A nice one to take along to a BBQ, I think you'll agree.
A bit more classy a bottle to hand over to your host than the average bottle of beer.
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Vivek Singh’s Aloo Gobhi
Vivek Singh’s Aloo Gobhi
Home-style Curry of Potatoes and Cauliflower
Vivek - "This is probably the most common and basic vegetable curry you will find anywhere in India.
Cooked pretty much nine months of the year, it is one of those recipes that sparks an intense debate over authenticity.
One of the disadvantages of its universal appeal is that there is no such thing as a universal recipe!"
Top tips for making aloo gobhi
- For a richer dish, stir in a good dash of cream or sour cream before serving
- Don’t use too much chilli and only add fresh chilli at the end
- If you cut the cauliflower florets slightly bigger than the potatoes, they will cook in roughly the same time, rather than overcooking and disintegrating before the potatoes are done.
- It’s important to use a wide, shallow pan for this dish. If you use a deep pan or a wok instead, don’t overcrowd it with the vegetables or they will start to disintegrate.
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Related - Easy Spinach and Coconut Dal
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curry, cauliflower curry, indian curry, vegan curry, vegetarian curry, aloo gobhi, traditional indian curry, cauliflower and potato curry
dinner
Indian, vegan, vegetarian
Yield: 4
Vivek Singh's Home-Style Potato and Cauliflower Curry
Indian chef Vivek Singh's Aloo gobi is a vegetarian dish from India made with potatoes, cauliflower and Indian spices. It is a basic but popular dish in India, Bangladesh, Pakistan and Nepal.
prep time: 10 minscook time: 25 minstotal time: 35 mins
ingredients
- 3 tbsp vegetable or corn oil
- 1 tsp cumin seeds
- 1 large onion, chopped
- 1 tbsp Ginger & Garlic Paste
- 4 green chillies, slit open lengthwise (you can remove the seeds to reduce the heat)
- 2 medium potatoes, peeled and cut into 2.5cm (1-inch) dice
- 1 cauliflower, divided into florets
- 1 tsp ground turmeric
- 2 tsp salt
- 2 tomatoes, chopped
- ½ tsp garam masala
- 1 tbsp chopped fresh coriander
- 5 cm (2-inch) piece of fresh ginger, cut into fine strips
- juice of ½ lime
instructions
- Heat the oil in a wide, shallow pan and add the cumin seeds, followed by the onion.
- Sauté for about 5 minutes, until the onion is soft, then add the ginger-garlic paste and fry for a few seconds longer.
- Add the green chillies and potatoes and sauté over a high heat for a couple of minutes. Tip in the cauliflower, turmeric and salt, mix well, then reduce the heat. Cover the pan and cook for about 10 minutes, stirring occasionally to prevent sticking.
- Add the tomatoes and garam masala and cook for about 5 minutes, until the vegetables are completely tender.
- Sprinkle in the chopped coriander and the ginger, squeeze over the lime juice and serve.
- Enjoy!
calories
258
258
fat (grams)
12.7
12.7
sat. fat (grams)
2.8
2.8
carbs (grams)
33.3
33.3
protein (grams)
6.3
6.3
sugar (grams)
8.4
8.4
Created using The Recipes Generator
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Aubergine and Onion Masala
A masala spiced curry. This Masala is made with aubergine (eggplant) and onion in a light creamy sauce. It's made in a slow cooker, but could be made in a pot on the hob too.
Disclosure: I created this recipe for Cobra Beers. I was not expected to write a positive review and any opinions expressed are my own.
I do love my spices and chillies, but I don't like Indian style dishes very hot either, it ruins the flavour of the other vegetables. My husband would love this dish, its one of his favourites.
ReplyDeleteBeer, mmm...I am not a big fan of beer, but may give this a go. Who knows I may just like it.
This curry sounds delicious Jacqueline and perfect for Meatless Mondays, which I know you support every day:D
ReplyDeleteI feel the same Mangocheeks , it does spoil the flavour. For me anyway.
ReplyDeleteYou are right Val, I should remember about that and mention it more often :)
Since I love cauliflower and curries, this is definitely going on my list to try! It looks simple, quick, and - best of all - delicious!
ReplyDeleteThe recipe does sound delicious, and I would reduce the chilies as you did. Indian dishes with potato and cauliflower are my favorite.
ReplyDeleteHi Spaghetti, It was an easy one and not a huge list of ingredients either, which can sometimes be off-putting :)
ReplyDeleteI think I might even be a real wuss and reduce it to one chilli next time Andrea :)
ReplyDeleteI'll take the tasty curry and my husband will take the beer. I wish I could make more cauliflower dishes but it's the one veggie my husband can't eat. UGH.
ReplyDeletejacqueline, i was just thinking of making this tonight--even before reading this. now I know i will.
ReplyDeleteThat's a shame Pam, I know that I don't often make dishes with the ingredients my hubby doesn't like and sometimes I feel like I am missing out.
ReplyDeleteHope you enjoy it Maybelle's Mom. Be careful about adding the chillies though :)
Oh I love Aloo Gobhi. This looks so good - I love the Cobra bottle too - I have never had this before. I am going to try both of these, my mouth is watering at the thought!! :) x
ReplyDeleteThat curry looks great, full of spice and flavour. I usually like cider with my curry and hubby prefers beer.
ReplyDeleteHi Lucie, It's a lovely way to present beer isn't it?
ReplyDeleteMmmmmmm, not tried it with cider Nic, must give that a go.
This comment has been removed by a blog administrator.
ReplyDeletelove that top photo - curry and beer is such a great summer meal for outdoors - and that curry sounds fantastic - though I would definitely use less chillis
ReplyDeleteThanks Johanna :)
ReplyDeleteNice veggie dish with curry...looks so tasty...
ReplyDeleteIts such a popular dish :) Good you tried it! Now, I look for other alternatives for Gobi! lol :)
ReplyDeleteThanks Juliana :)
ReplyDeleteIt's the first time I have tried it A & N, but I did enjoy it. I will be adding it to my list of favourite curries.
I'm not a beer drinker, Jacqueline, BUT I sure would go for this cauliflower dish!
ReplyDeleteAnd I love your photos. The wooden sculpture in the first photo is beautiful!
Thanks Barbara :)
ReplyDeleteIsn't all beer vegetarian? If not what do they put in it?
ReplyDeleteI love your idea of adding sour cream to aloo gobi! And that cobra beer looks so stylish!!
ReplyDeleteHi TB, Lager and bitter in the uk tends to be ok, but beer can be non-veggie. Here is why;
ReplyDeleteFinings are substances often added to beer (especially British beer or "bitter") or wine during fermentation to help clarify out particles and yeast, leaving the finished product clear.
Check out products here to see if they are suitable.
The sour cream finished off the curry nicely Sweet Artichoke oh and I love your blog, lots of lovely sweet things :)
Finings are not present in the finished product in any significant quantity, their purpose is to settle out of the product, not stay in suspension.
Mmm this is one of my favourite Indian dishes! I love that top photo. It just looks like you're about to have such a relaxing evening with curry and beer.
ReplyDelete