Priya Makes Roasted Aloo Gobi | From the Test Kitchen | Bon Appétit

In the movie Bend It Like Beckham there is a scene that will probably be cut, where the lady is being measured for a sari and they say we are going to find a way to make those mosquito bites look like juicy juicy mangoes and It's one of the best gastronomic references in a movie. Hi thanks. Very soon, today we will prepare one of my favorite weeknight dishes. It's called roast olive grove, so you've probably heard of Oulu Govi, whether you've seen it at an Indian takeaway. menu or in the movie Bend It Like Beckham, right, it's like the movie her mom is trying, her mom is trying to get her to do Gobi too.

I feel like that's how most of my friends know what Gobi is, but I'll take it. For a long time I didn't like this dish and I think there are two reasons: either they fry the cauliflower and potatoes, although it means potato, cauliflower also means potato. Gobi needs cauliflower, on the one hand we have people who fry the cauliflower and potatoes before sautéing them and it becomes a little oily and heavy and on the other hand we have people who just sauté everything together and it becomes very soggy and mushy, but my Mom discovered this trick of roasting vegetables before cooking them. put them so that the vegetables are charred and crispy and sturdy and hold firm in the pan, so today we're going to make this clever version of the dish, so basically you're going to want to cut the potato into 2 inch sticks, basically a little bit thinner. fried steak, so this is basically exactly what you're looking for.

The photo of this is really pretty in my book. This is Indian fish and this is what you are looking for. This is what we will eat later. I love this photo. YUM, okay, back to the potatoes, so I think the best way to do this is to cut them into three and then cut them in half, just like little French fries do these three. Now that we're done shopping, let's fix this. and our cauliflower florets on a sheet pan, drizzle with oil and roast at 400 degrees for 30 minutes. We don't want them to be completely soft, but we do want them to be crispy and charred on the edges, that's the goal. roasting them, I really think my childhood would have been a lot harder without Bend It Like Beckham.

I watched it again with a group of my friends and just saw the pure joy of how much they laughed at it and how much they didn't love it. because he was making fun of the Indians because it was like embracing the Indian culture. I have it on DVD and have seen all the bonus features. Okay, now we're going to drizzle two tablespoons of olive oil. You can use any neutral oil you like. but my mom and I love olive oil because it has a really bright fruity flavor that will go great with all the warm spices.

You'll let it soak into the nooks and crannies of the cauliflower like this, just a little massage. The reason you're cutting them this way is to make them about the same size as the bottom of a cauliflower because you want them to cook at the same rate and not have one thing brown and crispy before the other, so we are going to roast them. these for 30 minutes and then at 15 minutes we'll turn them over so everything browns evenly and cools evenly so while the cauliflower is cooking, the best part about this recipe is that you can basically finish most of the purses of dishes cooking bran. we'll heat up some oil, add some spices, onions to make it look nice and translucent and charred and then we'll add our cauliflower potatoes once they're done in our lime juice, ginger, we'll mix everything together and that's it.

Okay, so we're going to heat up our oil, we're just going to wait for it to shimmer a little bit and then we're going to add our cumin and our turmeric. This turmeric is so dark, I'm not alone, so I'm intrigued. with different varieties of turmeric oh no I tried painting my nails for this episode but I can never paint my nails without them chipping immediately so let's put in our cumin seeds and as soon as they turn brown which should be pretty fast. I mean, everyone already knows the drill, as soon as you can smell the

roasted

nutty type of cumin seeds and they turn a darker shade of brown, then we're ready to add our next spice, we're building our flavors another way . good indicator that your spices are ready or when they start to dance with the oil you know all this you look great and I love the earring thank you you are so like you are so in bread like it's Gabi and I I'm IRA, I'm the quirky Test Kitchen .

I love that you know we're going to add the turmeric and basically just stir it into the oil and let it dissolve. I am 95% sure this is true. To activate the health benefits of turmeric is to heat it in oil, now our onions. I love that sound, so we're basically going to cook them until they're translucent and starting to caramelize. I feel like I haven't taught them anything. Hindi word at one time, this one is good when you really want to congratulate someone or say "this is how it's done" or as you know, when a child says his first words, you say shava shava and you say it like the Indian mother does. say it's Shah Bosch like oh my god look what you did, you successfully skipped onions without burning them.

Shabbat, our onions look very good, you can see that they have charred well, they are starting to caramelize, but not completely. caramelized, this is exactly where we want them to be, so we're going to add a little bit of ginger, which is just this. Look how beautiful this julienne is. A pinch of paprika. I'm going to do some releases because I like spicy things. a pinch of asafoetida, which if you all remember from SOG feta cheese, a kind of wonderful MSG-rich powder in Indian cooking, you only need a little bit, but it adds this wonderful onion and garlic flavor to dishes and for me it's the which

makes

Indian food taste Indian.

Another word my mom likes to use for late-night snacking skills is daring, which means crooked. I try to say schwäbisch to as many Indian kids as I can because I didn't buy enough ahsha's in my childhood, this looks great oh my. Gosh, it really is magic for TV people, so this is what we're looking for: cauliflower and potatoes are cooked, they're not 100% cooked, as that's me cooking them more, they have these nice brown, crispy edges here. You should just that's what you're looking for and basically we're going to add our cauliflower and potatoes so the key here is to get not just the cauliflower and potatoes but also the crispy, charred bits that have formed like any kind of crispy thing. . that's stuck to the bottom and it will add amazing flavor so this part of this part is really annoying, somehow my mom is able to do it so beautifully, but oh my gosh, I made it just like my mom.

I have a Shabbat, right? I don't want the Argentinian cauliflower to start breaking down, but hopefully, if you've

roasted

the vegetables well, they'll have a char, they'll have body, so basically we're not going to let it cook until everything turns yellow and seems to add about six to Seven minutes is usually enough. Now we are going to add a teaspoon of salt. I feel like one of my biggest complaints about Indian dishes is that yes, it does get a little homogeneous and sticky. So my mom has come up with these techniques over the years to keep things shiny and textured so as not to ruin it for my dad, but my dad doesn't like to toast his.

I love coffee. It

makes

it all in one pan and it's delicious. Dad, I love your olive, go away, but it's like it's got a little bit of fat in it, it's not soft and soggy here, so we're going to turn off the heat, add our lemon juice, and then we'll taste it. salt and lime and you can add more to your liking. I'll probably add more lime juice because I love lime. As expected, I'm going to put more lime juice now we're going to read and decorate everything nicely without having to struggle to do it. carry something I don't have Andie bear Ghani I was just, you know, I was just comparing my lack of muscles to yours or to all the other boyfriend's muscles, no, oh, that's good, let's garnish this with chopped cilantro, my Mom garnishing more things with chopped cilantro is just one way to add a shot of zing enos and brightness to a final dish and it works really well in this.

I'm going to put it on top and it's also very pretty. I'd say it's more or less exactly the same. right, and my mom, my mom made the one that we filmed for the cookbook, so this is like you can see in the

test

in this video. I did this, not my mom, Andy has decided to allow me, allow me, no, I mean, I look. I'm curious? I want to know exactly what I'm eating. Okay, we have cauliflower potatoes, they were roasted and then we added them to a pan that had turmeric, cumin, onion, we mixed it all together, we added King ginger, what else paprika? key anyway surely like any porn movie, yes, paprika, but there is no chili or anything like that, yes, it is quite mild and then what else should we add with salt, lime juice, cilantro?

Okay, oh yeah, in which case it's like my mom's and this is what Dinner is like at Krishna's house, very simple food. I'll go get a doll. I love Rutter salad. I put more lime on my mom. You like playing the file, but I like it a lot. A little lime in Kali. Hmm, cauliflower I use, but I didn't realize until my mom told me that most people, when they're making, I'm going to go especially for special occasions, is frying cauliflower in potatoes and my mom doesn't like this . fatty taste, so she just likes to throw a little bit of oil on it and grill it so it gets nice and charred.

The spices are not ground there as if you see the sea. I love the way I use my fingers. Double immersion guide. Thanks Andy, okay, let's go. I want to bite, I'll feed it to you, yeah, here we go and one more. I love the people at OB. There's a reason why Jess's mom and Bend It Like Beckham were trying to get her to do the whole movie. It's a good dish. There is something very Indian. about feeding people it's like a gesture of love so thank you all maybe these videos will happen and now I'm going to eat them right out of the bowl hello bite.

I thought, oh, we have to close it and I'm the worst. In the closing quote, what did I close it? Wow, those are the best. My favorite type of closure. I don't have to be like Otto Gopi. Eat it tonight for breakfast.