My hubby returned from a weeklong trip to Houston last Friday. After five days of Texas BBQ and chicken ‘n’ waffles, I figured there was nothing he’d be wanting than a home cooked motha-land-inspired meal. I slaved over the stove and made a delicious pot of beef vindaloo (recipe coming soon!) with some brown rice and a side of aloo gobi.
Aloo gobi is one of the most classic Indian dishes around. It’s the perfect hearty and healthy side to just about any Indian meal. I adapted this recipe from the Food Network’s Aarti Sequeira (my new fave Indian chef!) and it was a total hit. Hubby said if he’d be coming home to meals like this, he’d travel for work every week . . .
What You Need:
2 tablespoons ginger-garlic paste (can be bought at the store or made by blending equal parts garlic and ginger in a food processor with a drizzle of vegetable oil)
1 tablespoon ground coriander
1/3 teaspoon turmeric
1 cup water, divided
1 jalapeno pepper, cut in half length-wise (optional; 1/2 teaspoon of red chili powder can alternatively be used)
1-teaspoon cumin seeds or ground cumin
1 head cauliflower, cut into florets
1 large potato, peeled and diced into inch cubes similar in size to cauliflower
1/2-bunch minced cilantro to garnish
Salt, pepper, and lemon wedges
Oil for sauteing (about 1–2 tablespoons)
What to Do:
What to Do:
Combine the ginger-garlic paste and ground coriander with 1/2 cup of water and set aside. Drizzle oil in a warmed skillet over medium heat. Once oil is hot, add the pepper and then the cumin seeds. Saute for about 30 seconds until fragrant. Add the ginger-garlic mixture and stir for about two minutes. Add cauliflower and potatoes, coat veggies with masala. Season with salt and pepper and add remaining water. Cover covered over medium heat for 15 minutes. Remove lid and cook another five minutes until potatoes are soft. Garnish with cilantro and a spritz of fresh lemon and serve hot.