Indian Potatoes with Cauliflower - Aloo Gobi |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 5 |
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The taste of the cauliflower varies from the potatoes in this brightly colored, tasty dish. Makes an excellent vegetarian main dish. Ingredients:
16 ounces cauliflower florets |
4 medium potatoes |
1 medium onion, chopped |
2 -3 fresh chilies, minced (to taste) |
1 1/2 teaspoons cumin seeds |
3/4 teaspoon turmeric |
3 1/2 teaspoons ground coriander |
1 teaspoon cayenne pepper (to taste) |
5/8 teaspoon salt (to taste) |
2 tablespoons vegetable oil |
1 cup water |
1/4 cup chopped cilantro |
1 -2 teaspoon garam masala |
1/4 cup tomato sauce |
Directions:
1. Steam cauliflower until tender; set aside.
2. Peel potatoes; chop into 1/2 cubes.
3. Heat 1 tablespoon of oil in a large skillet; add 1 teaspoon cumin seed, 3/4 tsp turmeric, 1/2 tsp cayenne, and 2 tsp ground coriander; heat briefly until mixture becomes fragrant.
4. Add onions to pan and cook until onions are tender.
5. Add potatoes and 1/2 tsp salt to pan, mixing spices onto potatoes; then add 1 cup water.
6. Cook over medium heat for 30-40 minutes, or until potatoes are tender, adding more water if necessary.
7. When cauliflower is steamed, heat 1 tbsp of oil in another skillet; add 1 1/2 tsp ground coriander, 1/2 tsp cumin seed, and 1/2 tsp cayenne pepper.
8. Heat spices until they sizzle, then stir in 1/4 cup of tomato sauce and 1/8 tsp salt.
9. Cook until mixture becomes pasty, then stir in cauliflower, coating vegetables with sauce.
10. Continue cooking both cauliflower and potato mixtures until they have a fairly dry consistency.
11. Stir cauliflower into potatoes; mix in chopped cilantro; sprinkle top with garam masala and serve.
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