Aloo Gobi Mash
How do you do your dishes?
Do you wash as you go, like my mother always taught me? Making sure the sink never gets too full or too stinky, keeping things generally tidy?
Or are you a stacker? A piler? A cupboard emptier who would rather dirty two similar dishes than wash the first one for reuse?
Are you a big old stinky mountain builder of crusty dishes?
I am, despite everything my mother always tried to teach me about washing as I go. Despite all her horror stories about being forced, as a child, to clean up her mother's teetering, stinking, crusty dish piles. Despite her enviously sparkly clean kitchen, which remains so even as she produces dishes and plates of wonderful food. While my food, when sitting in my kitchen, looks more like a refugee.
An unlikely survivor.
There isn't an excuse, not really (here is mine though, I have dry hands and if I get them wet too often they crack open and bleed and it hurts, see? I have a band-aid from it right now [I'm showing you my band-aid]).
My husband, on the other hand, is a washer. A clean and tidy fellow, not a binge and purger like me. He has one plate, one bowl, and one spoon that I am contractually bound to keep my hands off (it's in the marriage pact somewhere). He uses them, and he washes them, and they go back where they go, in his special cupboard spot.
This is how I know that he loves me. Because as I'm typing this, he is standing about fifteen feet away, doing two days and two meals (and a dessert)'s worth of dishes. He offered to do it because he knows I'm tired.
It isn't an easy job. Even I was dreading it. Some of it stinks. I know it does, he doesn't have to tell me. I know it does because I left it there two days ago. And I know it does by the perpetual grimace on his face as he washes. Some of it is greasy. Some of it is dried on there.
It's bad, and I'm sorry. But ah, the languages of love. Thanks, honey.
Aloo Gobi Mash
I am no old hand at Indian food, but if you try this recipe, I suggest you add something like a whole CAN of coconut milk (you don't have to, I already did in the recipe). Also, taste as you go. I didn't, and in the end, despite all the spices I added, it just tasted like boiled cauliflower. I am posting it, however, because I really think a can of coconut milk would fix it right up. And then it would be incredibly delicious. Especially with naan bread.
Indian Cauliflower Mash, or Aloo Gobi Mash (adapted from Spicie Foodie)
1 cauliflower head, cut into large florets
4 small potatoes, peeled and cut into large pieces
small piece of fresh ginger, finely chopped
1 small onion, finely chopped
1 red chile, finely chopped
11/2 T garam masala
1 t ground turmeric
3 garlic cloves, minced
1 T vegetable oil
extra chile powder, optional
finely chopped chives, chiles and/or fresh cilantro to top, optional
1 can of coconut milk
Boil the cauliflower and potatoes until tender. Drain and set aside. Heat the oil and cook the onion until soft and translucent. Add the ginger, garlic and chile and saute for another 3 minutes. Place the boiled cauliflower, potatoes, and coconut milk into the pan. Add the remaining spices to the pan. Use a potato masher and mash until the vegetables have broken up into a thick mash. Stir to combine all ingredients well, and cook for another 10 minutes. Serve with rice and/or naan bread.
Posted by a. maren at 5:24 PM