Tuesday, January 10, 2012

Aloo Gobi (Potatoes and Cauliflower)

I had a craving for what I thought was this dish. I ate it a few weeks ago and really wanted it bad tonight. Then I realized this specific dish wasn't what I ate. I ate punjabi chole (an Indian chickpea dish)...this could not be farther off! Luckily, this dish is/was still delicious and will hold me over until tomorrow when I make my original intended meal.

Potatoes and cauliflower florets steamed in a fragrant spice blend of coriander, cumin, ginger, bay and chiles. Serve with basmati rice or naan bread.

Aloo Gobi
1/2 " piece fresh ginger, grated
1 garlic clove, grated
2 bay leaves
1 tbl ground coriander
1 tbl coriander seeds
1 tbl turmeric
1 tsp cumin
1/4 tsp cayenne
3 tbl water

3 tbl coconut oil
1 serrano chile, seeded, thinly sliced
1 head cauliflower, cut into small florets (2 cups)
1 large russet potato, small dice
1 cup frozen peas

1 tsp sea salt
1/4 cup vegetable broth

3 tbl chopped fresh cilantro

Combine the ginger, garlic, bay leaves, coriander grounds and seeds, cumin, turmeric and cayenne in a mortar and pestle. Grind to break up the seeds. Add the water and form a paste.
Add the oil and chilies together in a cold saute pan and turn on the heat. Once hot, add the paste and cook for 3-4 minutes to toast the seasonings. Once the coriander seeds start popping, add the cauliflower, potato, peas, salt and broth. Cover and simmer for 20 minutes until the vegetables are tender.
Taste and season with more salt if necessary. Garnish with cilantro.

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