While searching online for a recipe to make one of my favorite Indian dishes, Aloo Gobi, I discovered that there is an adorable segment on the DVD extras of the movie “Bend it Like Beckham” where the director of the film (with help from her mother and auntie) demonstrates how to prepare this popular meal. Thankfully I didn’t have an audience watching me in the kitchen because I’m quite certain there would have been a lot to critique. In addition, I quickly learned that I didn’t have a large enough pan to prepare the amount of food that this recipe yields so take that into consideration when you cook this dish at your home. The stock pot that I ended up using made it very difficult to effectively stir the potato and cauliflower mixture. I suppose that’s all the more reason for me to finally break down and purchase the All-Clad 6 Quart Saute Pan that I’ve been eying for months. In the end though the Aloo Gobi came out quite well, although next time I attempt this dish I think I’ll try pre-cooking the potatoes as they do take quite a long time to cook and unfortunately the cauliflower ended up breaking down much more than I wanted it to. Also, in case you aren’t already aware fresh coriander is actually cilantro.
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 Heat the Oil |
 Saute Cumin Seeds & Onions |
 Chop Coriander Stalks |
 Stalks, Salt, & Turmeric |
 Stir in Chillies & Tomatoes |
 Add Garlic & Ginger |
 Add Cauliflower & Potatoes. Cover & Cook |
 Stir in Garam Masala & Chopped Coriander |
 Better Than Bending it Like Beckham? |