I recently donated a cooking class for four to a special event in Ottawa for the Social Planning Council. I love to contribute to this great organization which for over 80 years has been a catalyst for social and economic development in our good city.
So off I went to Chelsea Saturday night to teach four wonderful folks how to make a South Asian Lamb Curry and a simple Aloo Gobi. Sides included basmati rice, mixed hot pickle, naan and for dessert vanilla ice cream with fresh mango.
I have been cooking Indian food for about 23 years, and I love it (particularly the food of Southern India). The first Indian food recipe I ever attempted was a beef curry out of an old Good Housekeeping cookbook, and although my repertoire has evolved and grown since then, I often go back to that same recipe and use it as a base for others.
Aloo Gobi (serves 4-6)
1 tsp cumin seeds
3 tbsps of olive oil
1 onion (chopped)
1 tbsp. cumin
1/4 cup of water
1 small head of cauliflower (broken up)
3 potatoes (cut into bite-size chunks)
1 tsp tumeric (sprinkled over the entire dish)
1 tsp sea salt
In large frying pan toast cumin seeds for 2 minutes on medium heat. Add olive oil and chopped onion, cook until translucent. Add cumin, stir fry for 1 minute, add water. Place cauliflower florets across the bottom of the pan and layer potatoes on top. Sprinkle with tumeric (for colour) and sea salt and cover with lid for 25 minutes (removing only mid-way once to stir). Serve family style sprinkled with extra cumin seeds.
A wonderful evening for a good cause!