Aloo Gobi (Spiced Cauliflower and Potatoes)
Note: This size recipe serves 2 but is easily doubled (use the same size head of cauliflower but double all other ingredients). Serve with a side of rice.
1 lg head fresh cauliflower (about 2lbs) or 1lb frozen bite-size cauliflower florets
3 T vegetable oil
1 fully ripe tomato, cut into 4 pieces
1 med russet potato (about 1/2 lb), peeled and cut into 3/4" pieces
2 t peeled and finely grated fresh ginger
1 t cumin seeds
1/2 t ground turmeric
1/4 t ground red pepper (cayenne)
1 1/4 t salt
1/4 t ground pepper
1 handful fresh coriander leaves (cilantro), rinsed and chopped
1. If you're using fresh cauliflower, do not defrost. If you're using fresh cauliflower, cut the florets off the cauliflower head into large bite-sized pieces and wash with cold water.
2. Pour the oil into a large nonstick skillet and place over medium heat. When the oil is heated, add the tomato. Cover the skillet. Cook until the tomato becomes soft and mashed, stirring every minute or so and lightly mashing the tomato, about 5 min.
3. Add the cauliflower, potato, ginger, cumin seeds, turmeric, red pepper, salt, and black pepper. Stir to combine until everything is stained yellow from the turmeric. Increase the heat to medium-high. Cook covered for 7 minutes, stirring every minute or so.
4. Reduce the heat to medium. Remove the cover to avoid the cauliflower becoming mushy. Cook until the cauliflower is tender and you can easily insert a knife through the potato cubes, stirring occasionally, about 10 minutes. You may sprinkle some water in the skillet if you feel the cauliflower is drying up while the potato is cooking.
5. Turn off the heat. Let rest covered for 5 mins on the warm stove. Enjoy now or let cool to room temp. and refrigerate or freeze for later. Just before serving, sprinkle the chopped coriander leaves on top.
From Shubhra Ramineni's book Entice With Spice
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