This recipe comes from the DVD of the 2002 film “Bend It Like Beckham”. I love this movie for its portrayal of the British Indian culture within a culture–the phrase “juicy juicy mangoes” raises much merriment in our family. And the great English actress Juliet Stevenson should have received Best Supporting Actress for her portrayal of Keira Knightley’s film mother, trying to get her sporty daughter to wear prints.
“Who Wants to Cook Aloo Gobi?” is a featurette on the DVD and stars the director, Gurinder Chadha, her mother, and her grandmother. Perhaps Aloo Gobi is part of the “full Indian dinner” referred to by Jess’s film mother?
“Who Wants to Cook Aloo Gobi?” does not give precise measurements for many ingredients so I have added reasonable ones. Use more or less to your taste.
1/4 cup vegetable oil
1 large onion, peeled and cut into small pieces
1 tablespoon cumin seeds
large bunch of fresh coriander, separated into stalks and leaves and roughly chopped
2 teaspoons turmeric
1 teaspoon salt
small green chilies, chopped into small pieces (I use jalapeño peppers)
1 large can of diced tomatoes (including juice)
1 tablespoon fresh ginger, peeled and grated
1 tablespoon fresh garlic, chopped
3 large potatoes, peeled and cut into even pieces
1 large cauliflower, leaves removed and cut evenly into pieces
2 teaspoons garam masala
Heat vegetable oil in a large saucepan. Add the chopped onion and cumin seeds to the oil.
Stir together and cook until onions become creamy, golden, and translucent. Add chopped coriander stalks, turmeric, and salt.
Add chopped chilies (according to taste). Stir tomatoes into onion mixture. Add ginger and garlic; mix thoroughly. Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that the mixture doesn’t stick to the pan). Ensure that the potatoes and cauliflower are coated with the curry sauce.
Cover and allow to simmer for twenty minutes (or until potatoes are cooked).
Add garam masala and stir. Sprinkle chopped coriander leaves on top of the curry. Turn off the heat, cover, and leave for a few minutes before serving.