Here we go again, making side dishes for meals. Add some spiced chicken to this and you’d have yourself a full on meal. I’m not a huge fan of cauliflower… something about the texture, but Taylor loved the flavors in this dish and gobbled it up. If you’re a fan of Indian food, you’ll appreciate this one.
We added a sweet potato to this, along with the regular potato and cauliflower. A great addition to the flavors of the dish.
The mix of spices that went into this was as beautiful as it was flavorful. We managed to find the fenugreek at an International food store… it’s sort of a coarse spice, almost like split peas that have been pounded, and bright orange in color. Not like anything I’ve ever tasted before.
Aloo Gobi with Potato and Cauliflower
Makes 4-6 servings. Recipe from RecipeZaar.
1 head cauliflower (flowerets cut into 1/2 inch pieces)
2 medium boiling potatoes (3/4lb, cut into Â½ inch cubes)
1 tablespoon vegetable oil
1/2 teaspoon fenugreek seeds
1 teaspoon fennel seeds
1 teaspoon whole cumin seeds
1-2 dried hot red chili pepper
3/4 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon salt
1/8 teaspoon ground pepper
1 teaspoon garam masala
Heat the oil in a large 12 to 14 inch skillet. When the oil is smoking, scatter in the fenugreek, fennel, cumin and red peppers. Stir once and add the cauliflower and potatoes. Stir lightly until coated with spices and oil.
Turn heat down to medium. Add turmeric, ground coriander, salt and pepper. SautÃ© for 8â€“10 minutes.
Add Â¼ cup water and cover immediately. Turn heat very low and steam vegetables for 7-10 minutes (until tender). Sprinkle the garam masala over the vegetables, stir once and serve.