Aloo Gobi

Since I made garam masala for the butter chicken and had plenty leftover I took another dive into Indian cuisine.  Aloo gobi is a vegetarian dish of cauliflower and potatoes.  Mine is a tad redder than the yellow veggies in this recipe because I used some of my canned tomatoes rather than fresh, and a packet of annato powderI started with Yukon Gold potatoes and some purple ones because I needed to use them – they were growing fairly long roots in my bin.I could have used a can of tomato bits but I didn’t think it would be a problem to use a pint of my copycat rotel.  It turned into a decent gravy.
I used more turmeric that the recipe called for, and a bunch more garam masala. We don’t eat cilantro so I garnished with parsley.  We both gave this dish a thumbs up.  As per my custom, I added fresh ground red peppers to my bowl at the table

Butter Chicken

I’ve seen this dish mentioned all over but have never  had or made any.  Of course, we didn’t have one of the main ingredients, garam masala.But I did have all of the stuff this recipe mentions.  I had to run the spice mill for the coriander and cardamom.  I’m the last person to opine on Indian cookery but the way I take it is that there is no one recipe for the spice blend.  Lots of regional and individual preferences, I didn’t do a deep dive into it.
The allrecipe folks had a butter chicken recipe, too.  I kept fairly close to it but subbed sauce and tomato bits for the puree. I did the chicken, using both breast and thigh, in batches.  Here the chicken has browned and is cooking down in a good splash of the tomato mixture.  I added the browned and sauced chicken to the simmering pot, covered it, and started some rice in the cooker.It simmered for about an hour, the recipe mentions cornstarch to thicken but I didn’t think I needed any.This cried out for naan, I made tortillas do.  This is an easy and delicious dish.