If you are one of those unlucky people who loves spices, Indian and Thai cuisine but can never eat it because of various reasons (and mine is Rick, who doesn't do spices), this one is for you, as it re-creates the aloo gobi texture with none of the hot and very little of the fat. It is not the real thing by any means, but if you're pressed by life, this is perfect. This is unbelievably good on its own or with jasmime rice.
4 large white potatoes, peeled and cut into medium-sized pieces
a fistful of basil leaves, cut in thin strips
vegetable stock (250 ml) mixed with
half a can of reduced fat coconut milk (200 ml)
some olive oil
one shallot, finely cut
You'll do it like so:
Warm a couple of tablespoons of olive oil in a large pan (not a frying pan, a casserole pan) on high heat and add the shallot, which you should leave to brown for a couple of minutes. Stir it around as it does so and don't let it go too brown because it quickly becomes bitter.
Add the basil leaves, stir well, add the potatoes and now the vegetable stock and coconut milk. Of course it is infinitely better if the vegetable stock is something you've made yourself but if you haven't got any, by all means use a stock cube and be done with it. I have tried both options and I cannot say that the latter is that bad at all.
Let it come to the boil and then lower the heat to medium-low, so that it all simmers along nicely. Check for salt and add if you need to. You need this to cook for a good 45 minutes, or until the stock has dramatically reduced itself and the potatoes are very soft and break down.