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.
Along with our recipes for homemade naan and tofu saag, we’re well on our way to a perfect go-to indian meal right at home.
Erin
Aloo Gobi (Indian Spiced Cauliflower and Potatoes)
Serves | 4 |
Prep time | 10 minutes |
Cook time | 20 minutes |
Total time | 30 minutes |
Website | Adapted from the Food Network |
Ingredients
- 3 tablespoons canola oil (divided)
- 1 tablespoon grated garlic (about 3 large or 4 small cloves)
- 1 teaspoon grated ginger
- 1 teaspoon ground coriander
- ¼ teaspoon tumeric
- 1 cup water (divided)
- ¼ teaspoon red pepper flakes
- 1 teaspoon cumin seeds
- 2 Medium yellow or white potatoes (peeled and cut into ½)
- 1 Small head cauliflower (cut into small florets)
- ½ teaspoon salt (more or less to taste)
Directions
1. | In a small bowl, whisk together 1 Tbsp canola oil, garlic, ginger, coriander, tumeric and ½ cup of water. Set aside. |
2. | Heat remaining canola oil over medium high heat until it appears to shimmer on the surface. Add red pepper flakes and cumin seeds and sauté for 30 seconds. Carefully add the the wet spice mixture (it will sputter!) and sauté for about 2 minutes until most of the water is evaporated. |
3. | Add potatoes, cauliflower, remaining half cup of water and salt. Reduce heat to a medium-low, cover and cook for 10 minutes. Uncover, stir to coat with sauce and continue cooking until potatoes are cooked through, about 5 more minutes. |
4. | Serve with basmasti rice and or naan. Garnish with greek yogurt. |
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