Indian Food Part 2

Two weeks ago, I shared my recipe for non-dairy Butter Chicken. When I make Indian food, I usually make a curried meat, a curried vegetable and Basmati rice with peas. Our favourite curried vegetable dish is Aloo Gobi which is basically, curried cauliflower and potatoes with tomatoes and ginger. It’s a very common dish in India and Pakistan (with thousands of variations) and we love it.

Aloo Gobi (Curried Cauliflower and Potatoes)
adapted from All Recipes
serves 6

To cut down on cooking chaos, I usually pre-measure spices

 2 teaspoons oil (vegetable, grapeseed or olive)
½ onion, finely chopped
¼  teaspoon mustard seeds
½ teaspoon garam masalla
¼ teaspoon coriander
¼ teaspoon cumin
¼ teaspoon turmeric
Pinch dried red pepper flakes (optional)
3 roma (plum) tomatoes, chopped
2 tablespoons minced fresh ginger root
1 potato, diced into small cubes
1 head cauliflower, broken into small florets
½ teaspoon white sugar
salt to taste
½ cup of water
chopped cilantro

Heat oil over a medium-high heat. Add onions and cook until brown and slightly crisp. Toss in the mustard seeds; when they start to pop, add the garam masalla, coriander, cumin, turmeric and red pepper flakes.  Stir well to incorporate the spices into the oil. Add the chopped tomatoes and ginger, stirring well. Cook for about a minute, until tomatoes begin to soften. Add the potato, cauliflower, sugar and salt; stir well. Add the water and cover, cooking until the potatoes are cooked and the cauliflower tender yet crunchy, about 10 minutes. Stir well and serve garnished with chopped cilantro. 

Adding cauliflower to the spiced tomatoes
The completed meal: Aloo Gobi with Butter Chicken, Basmati rice with peas and naan bread



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