Our Monsoon Favourite: Aloo Gobi
Why do aloo and gobi taste so much better in the monsoon? We investigate, and share our tried-and-tested recipe that has become a rainy-day ritual.
There is something about a rainy day that makes aloo gobi irresistible. Maybe it is the warmth, maybe it is the smell of cumin sizzling in oil that cuts through the damp air. Whatever the reason, aloo gobi is our definitive monsoon comfort food.
The key to great aloo gobi is patience at the beginning. Sauté the potatoes well before adding the cauliflower — at least 5-6 minutes until they get a little golden. This step is often skipped, but it makes the potatoes much more flavourful.
We use cumin and mustard seeds for the base, skip the onion and garlic entirely, and rely on good quality turmeric and coriander powder for depth. A squeeze of amchur (dry mango powder) at the end adds a gentle tang that balances everything perfectly.
Last monsoon, we made this on five consecutive Sundays. Each time, we changed something small — more chili one week, a handful of fresh peas another, a sprinkle of kasuri methi on another. The recipe on our website is the final version we landed on: the one we declared "perfect".
Serve it with hot phulka rotis and a bowl of plain dahi. That is our monsoon thali, and we would not trade it for anything.