This dish was fast, easy and very tasty. Several sources mentioned you could add stewed tomatoes to the basic dish, and that’s what we did. We served it as a side but it can be used as an entrée. Also, we cut the recipe in half for just the two of us.
Aloo Gobi—Indian
Style Cauliflower with Potatoes 4 servings
1 tablespoon vegetable oil
1 teaspoon cumin seeds
1 teaspoon ginger paste – see
recipe below
2 medium potatoes, peeled and
cubed
½ teaspoon ground turmeric
½ teaspoon paprika
1 teaspoon ground cumin
½ teaspoon garam masala
Salt to taste
½ to ¾ cup stewed or diced
tomatoes with juice
1 lb. cauliflower, cut into
small pieces, similar in size to the potatoes
1 teaspoon chopped fresh cilantro
+ a few leaves for garnish
- Heat the oil in a medium skillet over medium heat.
- Stir in the cumin seeds, garlic, and ginger paste. Cook about 1 minute until garlic is lightly browned.
- Add the potatoes. Season with turmeric, paprika, cumin, garam masala, and salt. Cover and continue cooking 5 to 7 minutes stirring occasionally.
- Add the tomatoes and juice, cauliflower and cilantro.
- Reduce heat to low and cover; stir occasionally, and continue cooking 10 minutes, or until potatoes and cauliflower are tender.
- Garnish with a few cilantro leaves.
I found the recipe for this paste recipe at Food Network,
courtesy of Arti Sequeira. I did it down as I wasn’t sure when I might
be using it again!
Ginger-Garlic Paste:
½ cup cloves garlic, whole
½ cup fresh ginger, peeled, cut
into 1/2-inch slices
¼ cup canola oil
Throw the garlic, ginger, and
canola oil in a mini-food processor and let it go until it forms a semi-smooth
paste. There will still be tiny little pieces in there, but overall, it should
resemble a paste. (I used the pulverizing blade of a NutriBullet to make the
paste.)
Save what you don't use in a
small glass jar. It should last in the fridge for 2 to 3 weeks. It's a
delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes,
gravy etc.
Recipes without photos . . .
Aloo Gobi—Indian Style Cauliflower with Potatoes 4 servings
1 tablespoon vegetable oil
1 teaspoon cumin seeds
1 teaspoon minced garlic
1 teaspoon ginger paste – see recipe below
2 medium potatoes, peeled and cubed
½ teaspoon ground turmeric
½ teaspoon paprika
1 teaspoon ground cumin
½ teaspoon garam masala
Salt to taste
½ to ¾ cup stewed or diced tomatoes with juice
1 lb. cauliflower, cut into small pieces, similar in size to the potatoes
1 teaspoon chopped fresh cilantro + a few leaves for garnish
- Heat the oil in a medium skillet over medium heat.
- Stir in the cumin seeds, garlic, and ginger paste. Cook about 1 minute until garlic is lightly browned.
- Add the potatoes. Season with turmeric, paprika, cumin, garam masala, and salt. Cover and continue cooking 5 to 7 minutes stirring occasionally.
- Add the tomatoes and juice, cauliflower and cilantro.
- Reduce heat to low and cover; stir occasionally, and continue cooking 10 minutes, or until potatoes and cauliflower are tender.
- Garnish with a few cilantro leaves.
I found the recipe for this paste recipe at Food Network, courtesy of Arti Sequeira. I did it down as I wasn’t sure when I might be using it again!
Ginger-Garlic Paste:
½ cup cloves garlic, whole
½ cup fresh ginger, peeled, cut into 1/2-inch slices
¼ cup canola oil
Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste. (I used the pulverizing blade of a NutriBullet to make the paste.)
Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc.
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