Aloo Gobi with Biryani & Flatbread

Submitted by: Carie & Vicky

Prep Time: 90 mins Serves: 5 PerPerson: $1.94

Dietary: vegetarian

Description This meal is a lot of work, but sooooo worth it. After tasting the flatbread, Vicky wanted to take it out back and get it pregnant.

Ingredients

$1.50 1 cauliflower - cut into florets
$0.19 large ginger root
$0.70 2 large green spicy peppers (we used pasillas, but others will work)
$0.65 1 very large potato (or a few small ones) -diced into pieces about the same size as the cauliflower
$0.18 1 onion - diced
$2.50 frozen mixed vegetables
$1.50 1 cup garlic
$0.30 2 cups corn flour
$0.07 1/2 cup all-purpose flour
$0.20 1 cup rice
$0.10 2 Tbsp coriander
$0.05 1/2 Tsp tumeric
$0.05 1 1/2 Tbsp cumin
$0.10 1/2 Tbsp whole cloves
$0.50 fresh cilantro (free from our garden)
$0.60 1/2c. cooking oil
$0.50 stick of butter

$9.69 Total ($1.94 per serving)

Directions
White girls cooking Indian food!!!!! Don't be scared, it's not that daunting, just keep track of the spices and follow the recipe. Anyone can do it, we swear.

The Aloo Gobi and Biryani call for a wet garam masala blend - if you don't own it already, you can approximate it by first making a garlic-ginger paste and adding a few spices to it.

1. Blend 1cup chopped garlic, 1 cup fresh ginger, and 1/2 cup oil (olive works, so does canola) in a food processor until smooth and paste-like
2. Add 1/2 teaspoon tumeric, 2 tablespoon coriander, and 1 cup water to the paste. Stir. As it sits, it should become a darker yellow.
3. Set this aside - you will need half of it for each dish. If you only want to make one dish, just halve the proportions.

Now to the actual cooking

1. In a large pot, heat 2tbsp oil until it shimmers, but doesn't smoke
2. Split your pepper in half, but do not severe it. Add it, cut side down to the hot oil, and wait 30 seconds
3. Add the cumin seeds and wait until they stop sputtering and popping. Optional - order the seeds to 'dance, DANCE I SAY!' as they cook
4. Add the wet masala (which will also pop and sputter). Cook until it thickens slightly and darkens a bit in color (the oil will start to seep out at the sides- about 2-3 minutes). If using dry masala, add it and 1/2 cup water
5. Add the cauliflower and potatoes - stir to coat with masala
6. Stir in about 1/2 cup water, and salt to taste
7. Cover and cook over medium heat for 10-15 minutes
8. Remove the lid, stir, and cook until the potatoes and cauliflower are soft, about an additional 5 minutes.
9. Garnish with cilantro and serve

Biryani

1. cook rice. Brown, white, basmati, whatever you have on hand
2. Heat 1 1/2 tbsps oil in a pan.
3. Add 1/2 tbsp of cumin seeds and 1/2 tbsp of whole cloves. Heat for about 30 seconds to a minute
4. Add the cup of chopped onions, and brown but don't burn
5. Stir in the rice and cook for about a minute
6. Stir in the frozen vegetables, wet masala mixture, and any chili powder you may desire (we desire all of it). If you are using dried garam masala instead, also add 1/2 cup water at this time.
7. Cook down for about 5 minutes, until the masala thickens.
8. If desired, fluff with butter before serving, but we didn't miss the extra fat.

Notes
This is easier to make if you own a pre-blended garam masala (an Indian spice blend that makes everything taste like magic), but its also not too much of a hassle to make your own, so long as you own a food processor or really like chopping garlic.

The frozen vegetables used where ByBee Frozen Organic mixed vegetables from Costco. Its a blend of shelled edamame, carrots, corn, and peas that I find goes equally well in stir fry as in pasta sauce. I keep it on hand always, and throw a cup in whatever I am making to up the vegetable content.

We heartily recommend adding chili powder/red pepper flakes to the Biryani.

Adaption: you could just make a large pot of the Biryani and add some tofu for protein.

More Photos

Aloo Gobi cooking with the pasilla slices

Flatbread dough

Flatbread dough balls: roll out, fry, & voila!