Aloo Gobi–Dry Spiced Cauliflower and Potatoes
I don’t want to hear it. I know cauliflower is no longer in season. But it’s at the grocery store and I felt like eating it. Is that really so terrible?
Who cares that it’s summer and 95*? We’re making Indian food. Aloo gobi, to be precise–dry spiced cauliflower and potatoes. You shall not be disappointed.
Parboil the peeled and cubed potatoes for about 10 minutes. Drain and set aside.
Heat oil in a saute pan and add cumin seeds until they begin to pop. Add freshly chopped green pepper and fry for a minute.
Add the cauliflower florets and fry, stirring, for 5 minutes.
Add the potatoes, spices and salt and cook another 10 minutes, or until the vegetables are tender.
The spices turn the cauliflower a lovely shade of yellow.
Garnish with chopped cilantro and serve with some of Shankari’s cumin rice.
Make enough to have leftovers, you’ll be sorry if you don’t.
~adapted from The Best Ever Curry Cookbook by Mridula Baljekah~
Aloo Gobi--Dry Spiced Cauliflower and Potatoes
- 1 1/2 lbs potatoes, peeled and cubed
- 1 head cauliflower, cut into florets
- 2 Tbsp vegetable oil
- 2 tsp cumin seeds
- 1 jalapeno, seeded and chopped
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/4 tsp ground chili powder
- 1/2 tsp ground turmeric
- 1/2 tsp salt
- chopped fresh cilantro
- In a large pan of salted water, parboil the potatoes for 10 minutes. Drain and set aside.
- In a frying pan, heat the oil and add the cumin seed. Let cook a couple of minutes, until the seeds begin to pop and sputter. Add the chili and let cook another minute. Add the cauliflower and stir-fry for 5 minutes.
- Add the potatoes, spices and salt. Cook another 7-10 minutes or until the vegetables are tender. Stir through the cilantro. Taste for season and adjust if necessary.
- Serve with Shankari's cumin rice.