Aloo Gobi

This recipe from my Mom is Jack's favorite.
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Aloo Gobi (Potato & Cauliflower Curry)

2.5 T Vegetable Oil
1 t Mustard Seed
1 t Cumin Seed
1/2 Onion, diced
2 Potatoes, peeled and diced
2 Tomatoes, diced - optional
1 t Turmeric
2 t Cumin
2 t Coriander
1 t Chili powder
1.5 t Salt
1/4 - 1/2 C Water
1/2 Cauliflower, cut into florets
1/2 C Peas, rinsed & drained - optional
1 t Lemon or Lime Juice
1/4 C Cilantro, chopped

Heat oil over medium heat. When the oil is hot, add mustard and cumin seeds & onion. Cook, stirring occasionally until the onion is tender. Then add the potatoes & tomatoes. Mix in the turmeric, cumin, coriander, chili powder, and salt. Cover & cook 10 min, stirring occasionally. Add water as needed to ensure the potatoes continue cooking. When the potatoes are almost cooked through, add peas & cauliflower. Stir and cover again to allow the cauliflower to cook for another minute or two. When vegetables are done cooking, add lime juice & top with cilantro.

Curry Puffs

Curry Puffs:

2 Packages Peppridge Farms Puff Pastry Sheets (found in the refrigerated section of regular grocery stores)
1 Recipe Potato Curry


Preheat oven to 350 degrees. Cut pastry sheets into squares and fill each square with a spoonful of curry. Fold in half, making a triangle and use your fingers to pinch the edges shut. Bake on a baking sheet for 7-10 minutes, checking for a golden brown color before flipping over and baking for another 3-6 minutes until golden brown on that side as well. Remove from the oven and allow to cool for 5 minutes before serving warm with tamarind chutney.

Mom's Potato Curry

Mom's Potato Curry

*4 Potatoes, diced into 1.5 in. cubes

*1/2 C Diced Carrots (optional)

*2.5 T Vegetable Oil

*1/2 t Mustard Seed

*1/2 t Cumin Seed

*2 Dried Red Chili Peppers, broken by hand into large pieces (Can be found in Indian or Mexican stores)

*1/2 Onion, Diced

*1/2 C Frozen Peas, rinsed and drained (optional)

*1/2 t Turmeric

*1/2 t Coriander

*1/2 t Cumin

*1 t Salt (Mom says to add salt "andaza" or to taste)

*2/3 C Cilantro, chopped

(Defrost puff pastry sheets if making curry puffs) 

Bring a medium pot of water to a boil, add diced potatoes and boil about 10 minutes until fork tender, being careful not to overcook.  When the potatoes are about halfway done, add the diced carrots. When vegetables are done cooking, drain and set aside. In a large skillet, heat vegetable oil over medium heat. Add mustard seed, cumin seed, red peppers, and onion. This is known as Popu [pronounced as poh-pooh]. Cook until onions are tender.  Add peas and stir. Add turmeric (for color), coriander, cumin, and salt and mix to coat onions and peas.  Add potatoes to onion and pea mixture and smash about half the potatoes lightly with the back of the spoon while stirring. Add cilantro and mix well. Enjoy!