Aloo gobi is one of my favourite curries. If it's on the menu at a restaurant, it's on my plate as soon as humanly possible. I normally pick it straight up, maybe after a bit of a deathmatch between channa masala in the mixed martial ring of my dinner choices.
I've had a recipe from The Times for aloo gobi since forever and, with a stinking cold that only a curry can chase away, I dug it out this week and decided to get cooking.
Aloo gobi is a type of curry made with cauliflower and potatoes. I decided to chuck in some spinach for good measure (which would technically make it gobi aloo saag, but I won't tell if you don't).
The Times' recipe (all Times content is behind a paywall so I can't give you a link to find it) was a pretty simple one: the eponymous spinach and cauliflower, along with some ginger, spices, a chopped tomato and a bit of water.
Maybe because I'm so used to the divine wonders of Indian restaurant and takeaway aloo gobi, this version was a bit of a letdown - the curry was a bit wet, rather than the thick stew-y glory that I'm used to, and the flavour was a bit two-dimensional. (Although in the recipe's defence, I have a stinking cold, so I don't have the full range of tastes available to me at the moment).
Still, at least it was one more recipe I've cooked from my stash (in keeping with my New Year's resolution to cook all the long-ignored recipes haunting my kitchen), and while it's not one I'll be cooking again, I can never complain about sticking cauliflower and spinach down my neck.