Cauliflower and Cobra
That's the beer not the snake!
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.
I was rather taken by his Home-style Curry of Potatoes and Cauliflower, so I decided to give it a try.
It was an excellent curry, 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 am a bit if a chilli coward as Lisa will confirm, so I had already cut down the quantity of chillies from 4 to 2 and I can assure you, it was still very hot. Graham likes his dishes hotter than I do and even he thought it had quite a heat. So you may want to think about how many chillies you add when you make this dish.
I served the curry with basmati rice and a glass of King Cobra. I have 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 will agree. A bit more classy a bottle to hand over to your host than the average bottle of beer.
Vivek Singh’s Aloo Gobhi - Home-style Curry of Potatoes and Cauliflower
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!
* 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.
Home-style Curry of Potatoes and Cauliflower
3 tablespoons vegetable or corn oil
1 teaspoon cumin seeds
1 large onion, chopped
1 tablespoon Ginger-Garlic Paste
4 green chillies, slit open lengthwise
2 medium potatoes, peeled and cut into 2.5cm (1-inch) dice
1 cauliflower, divided into florets
1 teaspoon ground turmeric
2 teaspoons salt
2 tomatoes, chopped
& frac12; teaspoon garam masala
1 tablespoon chopped fresh coriander
5 cm (2-inch) piece of fresh ginger, cut into fine strips
juice of ½ lime
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 – either with chapattis or as a side dish.
I am entering this curry into Lisa's Celebration of Indian Food challenge.