My friends are wicked. In the good sense.
They have come out of the woodwork to support my new mommy-ness and continue to bring delicious edible gifts.
Just yesterday my friend and colleague Rosy brought us a batch of How to Eat’s very own breakfast cookies. Her take was loaded with dried cherries and chocolate. My kind of substitutions.
This Aloo Gobi recipe is inspired by another friend’s contribution to the new mom food bank. When the wee babe was but a week old my friend Candace brought us an indian feast. Chana masala, aloo gobi, naan and rice. All homemade, all done with two of her own little ones at home. You can find a photo of her under the Wikipedia entry for ‘supermom’.
We live very near to Little India and have tried tried tried and failed to find a go-to Indian takeout restaurant close by. Each restaurant seems to have one or two hits, but we can never find a complete meal we love. Her aloo gobi was among the best I’ve ever had. I immediately demanded the recipe.
The recipe is simple and quick; under 30 minutes with prep included. If you need to go out and buy any of these spices and you’re not sure you want to commit to a full container, try buying them at a bulk store. You can buy as little as you need for a test run.
This is also a perfect make-ahead recipe. It reheats beautifully and I find the flavour improves if eaten a day or two after it’s made.
The version I photographed for this blog post is made with roasted cauliflower. Roasting adds great flavour (and is super gorgeous), but I decided to write the recipe using raw cauliflower because I find it better absorbed the indian spice flavour when fully cooked in the sauce.
Looking for more green? Serve over baby spinach. If you’re looking for added protein, try adding a handful of chick peas for a 30 second fix.