After my son married a lovely Indian woman, I was inspired by the amazing flavors of the food we enjoyed at the wedding. When I came home I pulled out an old cookbook I had not used in years (but saved with the thought that one day I would): Best-Ever Curry Cookbook, by Mridula Baljekar. This recipe was inspired by one of hers for Aloo Gobi.
Indian spices provide numerous health benefits, which is another reason I love Indian food. You not only receive nutrients from the cauliflower and potatoes, but the spices and herbs are also beneficial. See my articles on cumin, cilantro/coriander, and turmeric.
Prep Time | 30 minutes, start to finish |
Servings |
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- 1 large russet potato (8 to 12 ounces)
- water (for cooking)
- 1 teaspoon salt
- 1 small head cauliflower
- 2 tablespoons high-heat cooking oil
- 1 teaspoon cumin seeds
- 1 (4-ounce) can diced green chiles (mild or hot)
- 1 teaspoon salt
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon turmeric
- 1/4 cup chopped cilantro
Ingredients
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- Wash and peel potato, then cut into 1-inch cubes. Fill a medium to large saucepan with water and add 1 teaspoon salt. Bring to a boil over high heat, then add the potato cubes. Lower heat to simmer for 8 to 10 minutes, or until potatoes are just beginning to soften. Don't overcook. Drain in a colander and rinse with cold water. Set aside.
- While potatoes cook, cut cauliflower into small florets or slice into 1/4-inch-thick pieces. Set aside.
- Heat oil in a large saucepan or skillet over medium heat. Add cumin seeds. Cook and stir about 2 minutes to release the flavor and aroma.
- Add diced chiles and other spices, then cook another minute.
- Turn heat to medium-low and add cauliflower along with about 1 tablespoon water. Cook and stir about 5 minutes. Cover with a lid if possible to help steam the cauliflower.
- Add potatoes and stir again. Cook another 3 to 5 minutes, or until vegetables are heated through and tender. Add a little more water if it gets too dry, and adjust seasonings, to taste.
- Remove from heat and garnish with chopped cilantro.
Tip: If you don't have cumin seeds, don't worry. The seeds add a slightly different and more authentic flavor, but the dish is still tasty without them. Add a little extra ground cumin if desired.
VARIATION:
Add about 1 cup cooked or canned (and rinsed) lentils along with potatoes.