Aloo Gobi is a delicious and spicy vegetarian Indian dish with chunky potatoes and cauliflower and flavors of turmeric and jalapeno.
This recipe is called "Aloo Gobi" and is basically Indian spiced cauliflower and potatoes. I had a head of cauliflower that I got at the farmers market and was craving something spicy and exotic. Usually, I roast the cauliflower just like I do with brussel sprouts, which is absolutely delicious too. After some searching I found this amazing recipe and video. I was intrigued an
d hungry. I used the spices I had on hand, which is most oft he ones called in the recipe; ginger, turmeric, cayenne and coriander. It is easy if you have the spices on hand.
The turmeric paints the florets so everything comes out beautiful and yellow. The sliced jalapeno and cayenne offer enough spice to do a little pucker.
I absolutely love, love this dish. We paired it with Indian spiced chicken burgers and licked our fingers (burgers coming later).
Method:
1) If you haven't already, cut cauliflower into small florets. Cut potato in ½in thin wedges.
2) In a small bowl, mix grated ginger, coriander, turmeric, cayenne with 3 Tb of water. Set aside.
3) In a large skillet, heat olive oil and add bay and jalapeno. Cook for about a minute.
4) Add spice mixture, bring to a simmer and reduce.
5) Add cauliflower and potatoes and another 3 Tb of water. Season with salt and pepper. Cover and allow to cook for about 15 minutes until the vegetables are tender. Toss midway through.
4) When done, garnish with fresh cilantro.
Aloo Gobi (Indian Spiced Cauliflower)
LittleFerraroKitchen.com
Ingredients
- 1 head of cauliflower cut into florets and hard stems removed
- 2 cup of white or red potatoes cut into ½ in wedges
- ½ in ginger peeled and grated
- 2 teaspoon coriander
- ½ teaspoon turmeric
- ¼ teaspoon cayenne
- 2 dried bay leaves
- 1 jalapeno seeds removed and cut into thin strips
- 6 Tb water divided
- Olive oil for drizzling
- Salt and pepper to taste
Instructions
- If you haven't already, cut cauliflower into small florets. Cut potato in ½in thin wedges.
- In a small bowl, mix grated ginger, coriander, turmeric, cayenne with 3 Tb of water. Set aside.
- In a large skillet, heat olive oil and add bay and jalapeno. Cook for about a minute.
- Add spice mixture, bring to a simmer and reduce.
- Add cauliflower and potatoes and another 3 Tb of water. Season with salt and pepper. Cover and allow to cook for about 15 minutes until the vegetables are tender. Toss midway through.
- When done, garnish with fresh cilantro.
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