Potatoes in Aloo Gobi shedding matter into the sauce
I've made this Indian dish a few times, and an issue I run into is the tomato-based sauce developing a slightly grainy texture that I think is coming from the potatoes kind of disintegrating around the edges whenever I stir it. The potatoes are steamed after being cubed. Do I just need to steam them for less time (maybe 15 minutes instead of 20), or is there something else I should do?
Aloo Gobi Masala
- 7 medium yellow potatoes (cubed)
- Large head of Cauliflower (florets and floret halves and thirds)
- 18 oz. tomato puree
- 1 Large yellow onion (chopped)
- 1 Bulb garlic (peeled, minced)
- 2-3 Cubic inches ginger (peeled, minced)
- Masala powder (Freshly ground spices: 8 pods black cardamom, 13 pods green cardamom, 1 1/2 sticks cinnamon, 1/2 nutmeg, 2 mace, small palmful black pepper, small palmful pink pepper, 2-5 dry bird's eye chilis, small palmful coriander, small palmful mustard seed)
- 1 or Tbsp. red wine vinegar or white vinegar
- 1 Tbsp. salt
- Sesame oil as needed for sauteing and at least a dash more during simmer
- Fresh cilantro (chopped) on the side to be added as desired
Steam potatoes and cauliflower 20 minutes.
Grate nutmeg. Remove cardamom pod shells using mallet, pestle, or other blunt instrument. Using an electric spice grinder or mortar and pestle (or both), pulverize the spices to make masala powder.
Sautee ginger and masala powder in oil. Add onions, then garlic. If, like me, you have a frying pan rather than a wok, do half the onion with the ginger and half with the garlic.
Combine all ingredients except cilantro, simmer 3-5 minutes. Add water as desired, around 1/4 cup at a time. Add fresh cilantro as desired before eating.