{"id":197366,"title":"Aloo gobi, kv\u011bt\u00e1kov\u00e9 kari s bramborami","modified":"2026-10-31T17:18:11+01:00","plain":"Vo\u0148av\u00e9 aloo gobi, kter\u00e9 zah\u0159eje na du\u0161i: kv\u011bt\u00e1k a brambory se dus\u00ed ve sm\u011bsi indick\u00e9ho ko\u0159en\u00ed a na z\u00e1v\u011br se dochut\u00ed garam masalou a \u010derstv\u00fdm koriandrem.\n\n\n\nBrambory zbarven\u00e9 kurkumou dozlatova se potk\u00e1vaj\u00ed se zprudka ope\u010den\u00fdm kv\u011bt\u00e1kem. V rozp\u00e1len\u00e9m gh\u00ed nebo v ho\u0159\u010di\u010dn\u00e9m oleji, kter\u00fd se p\u0159ed pou\u017eit\u00edm zah\u0159eje na kou\u0159ov\u00fd bod, praskaj\u00ed sem\u00ednka \u0159\u00edmsk\u00e9ho km\u00ednu; ke konci va\u0159en\u00ed v\u0161e provon\u00ed trocha promnut\u00e9ho kasuri methi. \n\n\n\nAloo gobi je h\u0159ejiv\u00fd zimn\u00ed pokrm, kter\u00fd se \u010dasto pod\u00e1v\u00e1 s indick\u00fdmi chlebov\u00fdmi plackami, nap\u0159\u00edklad s \u010dap\u00e1t\u00ed. Je syt\u00fd, d\u016fkladn\u011b obalen\u00fd ko\u0159en\u00edm a pod\u00e1v\u00e1 se nasucho, \u010d\u00edm\u017e se li\u0161\u00ed od kari s om\u00e1\u010dkou. Jeho vyv\u00e1\u017een\u00e1 chu\u0165 stoj\u00ed na n\u011bkolika druz\u00edch ko\u0159en\u00ed, spr\u00e1vn\u011b regulovan\u00e9m \u017e\u00e1ru a tro\u0161e kyselosti p\u0159idan\u00e9 ve spr\u00e1vnou chv\u00edli. \n\n\n\nDobr\u00e9 \u010dap\u00e1t\u00ed\n\n\n\nCo je aloo gobi?\n\n\n\nV severn\u00ed Indii, zejm\u00e9na v hind\u0161tin\u011b a pa\u0148d\u017e\u00e1b\u0161tin\u011b, znamen\u00e1 aloo \u201ebrambora\u201c a gobi nebo gobhi ozna\u010duje kv\u011bt\u00e1k. Aloo gobi je tedy such\u00e9 sabzi v pa\u0148d\u017e\u00e1bsk\u00e9m stylu, kter\u00e9 se z velk\u00e9 \u010d\u00e1sti va\u0159\u00ed ve vlastn\u00ed p\u00e1\u0159e. Nejde o pokrm s om\u00e1\u010dkou. \n\n\n\nPo bhunao, n\u00e1sledn\u00e9m du\u0161en\u00ed pod pokli\u010dkou a z\u00e1v\u011bre\u010dn\u00e9m odpa\u0159en\u00ed tekutiny ko\u0159en\u00ed pevn\u011b ulp\u00ed na zelenin\u011b, \u010demu\u017e se \u0159\u00edk\u00e1 lipatma. Z\u00e1klad je jednoduch\u00fd: pevn\u00e9 brambory a \u010derstv\u00fd kv\u011bt\u00e1k; gh\u00ed nebo ho\u0159\u010di\u010dn\u00fd olej; sem\u00ednka \u0159\u00edmsk\u00e9ho km\u00ednu, \u010derstv\u00fd z\u00e1zvor a pod\u00e9ln\u011b na\u0159\u00edznut\u00e9 zelen\u00e9 chilli papri\u010dky. \n\n\n\nPod\u00e1vejte tak\u00e9 s dom\u00e1c\u00edm naanem se s\u00fdrem\n\n\n\nVe verzi langarwali, spojen\u00e9 s kuchyn\u00ed langaru, se cibule ani \u010desnek nepou\u017e\u00edvaj\u00ed; v n\u011bkter\u00fdch rodinn\u00fdch verz\u00edch, a je\u0161t\u011b \u010dast\u011bji ve verz\u00edch z dh\u00e1b, se p\u0159id\u00e1vat mohou. Kyselost nej\u010dast\u011bji dod\u00e1vaj\u00ed such\u00e9 suroviny, nap\u0159\u00edklad amchur nebo anardana; raj\u010de je modern\u011bj\u0161\u00ed \u00faprava, roz\u0161\u00ed\u0159en\u00e1 p\u0159edev\u0161\u00edm v m\u011bstsk\u00fdch kuchyn\u00edch, dh\u00e1b\u00e1ch a restaurac\u00edch, a dnes je jeho pou\u017eit\u00ed v\u0161eobecn\u011b p\u0159ij\u00edman\u00e9. \n\n\n\nStejn\u00e1 zelenina, jin\u00fd region: ji\u017en\u00ed zeleninov\u00e9 kari s kokosem\n\n\n\nZ\u00e1v\u011bre\u010dn\u00e9 dochucen\u00ed z\u016fst\u00e1v\u00e1 st\u0159\u00eddm\u00e9: trocha garam masaly, promnut\u00e9 kasuri methi a \u010derstv\u00fd koriandr.\n\n\n\nPod\u00e1vejte aloo gobi s p\u011bkn\u011b k\u0159upavou parathou\n\n\n\nP\u016fvod aloo gobi\n\n\n\nBrambory p\u0159ivezli na z\u00e1padn\u00ed pob\u0159e\u017e\u00ed Indie po\u010d\u00e1tkem XVII. stolet\u00ed portugal\u0161t\u00ed obchodn\u00edci. Pozd\u011bji Britsk\u00e1 V\u00fdchodoindick\u00e1 spole\u010dnost v\u00fdrazn\u011b podporovala jejich p\u011bstov\u00e1n\u00ed na severn\u00edch pl\u00e1n\u00edch jako vydatn\u00e9ho a spolehliv\u00e9ho zdroje sacharid\u016f. \n\n\n\nP\u0159\u00edchod kv\u011bt\u00e1ku je dolo\u017een l\u00e9pe. V roce 1822 ho doktor Jemson zavedl do zahrad V\u00fdchodoindick\u00e9 spole\u010dnosti v Sah\u00e1ranpuru; v roce 1889 zahradnick\u00e9 p\u0159\u00edru\u010dky uv\u00e1d\u011bly, \u017ee se na severu da\u0159\u00ed odoln\u00fdm odr\u016fd\u00e1m ozna\u010dovan\u00fdm jako \u201evelk\u00e9 asijsk\u00e9\u201c. V prosinci mohla p\u011bkn\u00e1 hl\u00e1vka asijsk\u00e9ho kv\u011bt\u00e1ku st\u00e1t pouhou polovinu anny, tak\u017ee byla velmi dostupn\u00e1, i kdy\u017e ji koloni\u00e1ln\u00ed purist\u00e9 pova\u017eovali za o n\u011bco m\u00e9n\u011b jemnou ne\u017e evropsk\u00e9 odr\u016fdy.\n\n\n\nV n\u011bkter\u00fdch ortodoxn\u00edch hinduistick\u00fdch kuchyn\u00edch i v konzervativn\u00edch beng\u00e1lsk\u00fdch kulin\u00e1\u0159sk\u00fdch tradic\u00edch vzbuzovaly tyto nov\u011b dovezen\u00e9 druhy zeleniny zpo\u010d\u00e1tku ned\u016fv\u011bru, n\u011bkdy a\u017e kastovn\u00ed tabu, zejm\u00e9na proto, \u017ee o nich nebyla zm\u00ednka ve star\u00fdch posv\u00e1tn\u00fdch textech. V zem\u011bd\u011blsk\u00e9m Pa\u0148d\u017e\u00e1bu jejich p\u0159ijet\u00ed usnadnil pragmatismus a m\u00edstn\u00ed podm\u00ednky. \n\n\n\nNaplaveninov\u00e9 p\u016fdy a v\u00fdrazn\u00e9 zimy vyhovovaly brukvovit\u00e9 zelenin\u011b a d\u00edky pevn\u00e9 struktu\u0159e byl kv\u011bt\u00e1k obl\u00edbenou sez\u00f3nn\u00ed surovinou. Dvorn\u00ed kucha\u0159i dokonce upravili murgh musallam na gobi musallam, zejm\u00e9na pro hinduistick\u00e9 vegetari\u00e1nsk\u00e9 hosty. \n\n\n\nKv\u011bt\u00e1k se tak stal vizu\u00e1ln\u00ed i kulin\u00e1\u0159skou n\u00e1hradou pe\u010den\u00e9 dr\u016fbe\u017ee. Ve venkovsk\u00fdch dom\u00e1cnostech se brambory a kv\u011bt\u00e1k spojily s gh\u00ed nebo ho\u0159\u010di\u010dn\u00fdm olejem, \u0159\u00edmsk\u00fdm km\u00ednem, z\u00e1zvorem a m\u00edrn\u00fdm \u017e\u00e1rem. Postupn\u011b si na\u0161ly m\u00edsto v m\u00edstn\u00edch zvyklostech.\n\n\n\nDal\u0161\u00ed vegetari\u00e1nsk\u00e9 j\u00eddlo z Pa\u0148d\u017e\u00e1bu, du\u0161en\u00e9 v raj\u010datovo-cibulov\u00e9 masale: cizrnov\u00e9 kari\n\n\n\nV roce 1947 vedlo rozd\u011blen\u00ed Indie k p\u0159es\u00eddlen\u00ed v\u00edce ne\u017e 14\u00a0milion\u016f lid\u00ed. Pa\u0148d\u017e\u00e1b\u0161t\u00ed uprchl\u00edci v\u00fdznamn\u011b p\u0159isp\u011bli k rozmachu m\u011bstsk\u00e9ho pohostinstv\u00ed na severu t\u00edm, \u017ee otev\u00edrali dh\u00e1by a \u0161\u00ed\u0159ili pou\u017e\u00edv\u00e1n\u00ed tand\u00faru. Pomohli tak\u00e9 zpopularizovat syt\u00e1 a levn\u00e1 j\u00eddla v\u010detn\u011b aloo gobi, nejprve v severn\u00ed Indii a pot\u00e9 i daleko za jej\u00edmi hranicemi. Pokrm je tak\u00e9 sou\u010d\u00e1st\u00ed zimn\u00edch ritu\u00e1l\u016f. \n\n\n\nJemn\u011bj\u0161\u00ed jihoindick\u00e9 idli jsou p\u0159\u00edjemnou zm\u011bnou oproti chlebov\u00fdm plack\u00e1m\n\n\n\nHlavn\u00ed suroviny na aloo gobi\n\n\n\n\n\n\n\nBrambory s pevnou, sp\u00ed\u0161e lojovitou du\u017einou (nap\u0159\u00edklad \u010derven\u00e9 brambory nebo jak\u00e1koli odr\u016fda s dostate\u010dn\u011b pevnou du\u017einou): b\u011bhem bhunao i pozvoln\u00e9ho du\u0161en\u00ed si zachovaj\u00ed tvar. Pod\u00edvejte se tak\u00e9 na japonsk\u00fd bramborov\u00fd sal\u00e1t.\n\n\n\n\u010cerstv\u00e9 r\u016f\u017ei\u010dky kv\u011bt\u00e1ku, o n\u011bco v\u011bt\u0161\u00ed ne\u017e kostky brambor: uvol\u0148uj\u00ed p\u0159im\u011b\u0159en\u00e9 mno\u017estv\u00ed vody a dod\u00e1vaj\u00ed pokrmu pevn\u011bj\u0161\u00ed sousto s lehce o\u0159\u00ed\u0161kovou chut\u00ed.\n\n\n\nGh\u00ed: tuk s o\u0159\u00ed\u0161kovou chut\u00ed, kter\u00fd napom\u00e1h\u00e1 zezl\u00e1tnut\u00ed a pom\u00e1h\u00e1 ko\u0159en\u00ed d\u016fkladn\u011b provon\u011bt zeleninu.\n\n\n\nHo\u0159\u010di\u010dn\u00fd olej, nejprve zah\u0159\u00e1t\u00fd na kou\u0159ov\u00fd bod: v\u00fdrazn\u00fd, peprn\u00fd tuk na va\u0159en\u00ed, pou\u017e\u00edvan\u00fd p\u0159edev\u0161\u00edm ve venkovsk\u00fdch pa\u0148d\u017e\u00e1bsk\u00fdch verz\u00edch.\n\n\n\nAd\u017evajen (ajowan) nebo hing (asafoetida): tradi\u010dn\u00ed prost\u0159edky podporuj\u00edc\u00ed tr\u00e1ven\u00ed, kter\u00e9 se \u010dasto pou\u017e\u00edvaj\u00ed pro lep\u0161\u00ed stravitelnost brukvovit\u00e9 zeleniny a z\u00e1rove\u0148 zv\u00fdraz\u0148uj\u00ed jej\u00ed v\u016fni a chu\u0165.\n\n\n\nAmchur nebo anardana: such\u00e9 kysel\u00e9 p\u0159\u00edsady, kter\u00e9 o\u017eiv\u00ed chu\u0165 \u0161krobnat\u00fdch surovin, ani\u017e by pokrm na\u0159edily.\n\n\n\nGaram masala, pouze na z\u00e1v\u011br: h\u0159ejiv\u00e9 ko\u0159en\u00ed s t\u011bkavou v\u016fn\u00ed, kter\u00e9 se p\u0159id\u00e1v\u00e1 po odstaven\u00ed z ohn\u011b.\n\n\n\nKasuri methi: typick\u00e1 kou\u0159ov\u00e1 a lehce naho\u0159kl\u00e1 chu\u0165, p\u0159ed p\u0159id\u00e1n\u00edm se promne mezi prsty.\n\n\n\nL\u00edstky \u010derstv\u00e9ho koriandru: sv\u011b\u017e\u00ed bylinn\u00fd t\u00f3n a trocha barvy.\n\n\n\n\n\n\tAutentick\u00e9 aloo gobi - Kv\u011bt\u00e1kov\u00e9 kari\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t400 g kv\u011bt\u00e1ku (rozd\u011blen\u00e9ho na r\u016f\u017ei\u010dky)250 g brambor (oloupan\u00fdch a nakr\u00e1jen\u00fdch na kousky)2 l\u017e\u00edce oleje (podle pot\u0159eby v\u00edce)1 \u0161petka asafoetidy (voliteln\u011b)1\/2 l\u017ei\u010dky sem\u00ednek \u0159\u00edmsk\u00e9ho km\u00ednu1\/2 l\u017ei\u010dky kurkumy (mlet\u00e9)1 l\u017ei\u010dka koriandru (mlet\u00e9ho)1\/4 l\u017ei\u010dky \u010derven\u00e9ho chilli (mlet\u00e9ho (nebo m\u00e9n\u011b, podle chuti))1\/4 l\u017ei\u010dky pr\u00e1\u0161ku ze su\u0161en\u00e9ho manga (amchur)1 l\u017ei\u010dka soli (nebo podle chuti)1 l\u017ei\u010dka garam masaly1 l\u017e\u00edce su\u0161en\u00fdch list\u016f p\u00edskavice (kasuri methi)z\u00e1zvor (nastrouhan\u00fd (trochu, podle chuti))zelen\u00e1 chilli papri\u010dka (nakr\u00e1jen\u00e1 najemno (trochu, podle chuti))1 l\u017e\u00edce \u010derstv\u00e9ho koriandru (nasekan\u00e9ho (a trochu nav\u00edc k pod\u00e1v\u00e1n\u00ed))3 l\u017e\u00edce vody (podle pot\u0159eby je\u0161t\u011b 1 a\u017e 2 l\u017e\u00edce)\t\n\t\n\t\tP\u0159\u00edpravaZ kv\u011bt\u00e1ku odstra\u0148te ko\u0161\u0165\u00e1l, rozd\u011blte ho na mal\u00e9 r\u016f\u017ei\u010dky a vlo\u017ete je na 5 minut do vla\u017en\u00e9 osolen\u00e9 vody.Kv\u011bt\u00e1k d\u016fkladn\u011b propl\u00e1chn\u011bte a nechte okapat.Brambory oloupejte a nakr\u00e1jejte na kousky.Va\u0159en\u00edV p\u00e1nvi nebo v p\u00e1nvi kadhai rozeh\u0159ejte olej.Do hork\u00e9ho oleje p\u0159idejte asafoetidu a sem\u00ednka \u0159\u00edmsk\u00e9ho km\u00ednu.Jakmile se \u0159\u00edmsk\u00fd km\u00edn opra\u017e\u00ed, p\u0159idejte kurkumu, mlet\u00fd koriandr, z\u00e1zvor, zelenou chilli papri\u010dku a kasuri methi a kr\u00e1tce orestujte.P\u0159idejte kv\u011bt\u00e1k, brambory, mlet\u00e9 \u010derven\u00e9 chilli a s\u016fl.Prom\u00edchejte a restujte s ko\u0159en\u00edm 2 a\u017e 3 minuty.P\u0159ilijte vodu, p\u0159iklopte a nechte dusit na m\u00edrn\u00e9m ohni 5 a\u017e 6 minut.Odklopte, prom\u00edchejte a zkuste l\u017e\u00edc\u00ed rozm\u00e1\u010dknout kousek brambory, abyste zjistili, zda je u\u017e m\u011bkk\u00e1. Pokud je brambora st\u00e1le tuh\u00e1 a ve sm\u011bsi je m\u00e1lo vody, trochu j\u00ed p\u0159ilijte, znovu p\u0159iklopte a nechte dusit dal\u0161\u00edch 5 minut.Odklopte a znovu zkontrolujte, zda jsou brambory m\u011bkk\u00e9.P\u0159idejte amchur, garam masalu a \u010derstv\u00fd koriandr a prom\u00edchejte.P\u0159endejte do serv\u00edrovac\u00ed m\u00edsy, ozdobte trochou \u010derstv\u00e9ho koriandru a pod\u00e1vejte hork\u00e9 s plackami paratha, naan nebo \u010dap\u00e1t\u00ed.\t\n\t\n\t\t\nNamo\u010den\u00ed kv\u011bt\u00e1ku do osolen\u00e9 vody pom\u00e1h\u00e1 odstranit ne\u010distoty.\nMno\u017estv\u00ed chilli a vody b\u011bhem va\u0159en\u00ed upravujte podle m\u011bkkosti brambor a podle toho, jak \u0161\u0165avnat\u00fd m\u00e1 pokrm b\u00fdt.\n\n\t\n\t\n\t\tPlat principalIndienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197366","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=197366"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197366\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/116583"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197366"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197366"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197366"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}