Aloo Gobi



We've been making this one for years, and it's amazing. I feel safe in listing the recipe here since it's pretty public, but I highly recommend going to the source- which is the DVD extras for the movie Bend It Like Beckham. The director, Gurinder Chadha is British and of Indian descent. There's a part in the film (which is adorable) where the mother is pressuring the daughter to give up football and learn how to cook and do womanly things to prepare for marriage. The daughter says something to the effect of, "anyone can make Aloo Gobi, but no one can bend a ball like Beckham!"

Based off of that quote, the director created an extra where she divulges this Aloo Gobi recipe and cooks it in front of her mom and aunt. It's so darling, you can see her relatives desire to jump in and cook with (for her)- it's worth renting the dvd just to see this. Not to mention that it's damn good Gobi!

It's great served over basmati rice with naan on the side. In the video, Chadha recommends eating it the next day on toast for breakfast. Davey swears by this- I can't imagine it, but whatevs!

Beckham Gobi:

- Vegetable Oil for sauteeing
- 1 lg yellow onion, chopped
- 1 lg bunch fresh coriander stalks (Coriander is Cilantro- you can make salsa or Pico de Gallo with the leaves)
- Green chilis diced (add to taste)
- 1 lg head of cauliflower, chopped
- 3 large potaoes peeled and cubed
- 1 can tin whole peeled tomatoes (I get the double size- 30 oz or so, I think), grated- reserve some juice
- about 1" fresh ginger, peeled and grated
- 2 cloves garlic, chopped
- 1 T cumin seeds
- 2 t Tumeric
- 2 t Salt
- 1 t paprika
- 1 1/2 t Garam Masala

Sautee onions and cumin seeds in oil until onions are creamy translucent, stirring frequently. Add chopped coriander stalks, tumeric, salt and paprika. Add chopped chilis to taste. Stir in grated tomatoes and some of the juice from the can into the mix. Add ginger, garlic, and mix thoroughly. Add potatoes and cauliflower to sauce with a few T water to keep from sticking. Thoroughly coat. Cover and cook on low heat for about 1 hour, 20 minutes until potatoes are cooked, stirring often. Add garam masala, turn off heat and let stand for about 5 minutes before serving.