| Siskiyou Cooks + Cooks
Aloo Gobi is stuffed with wealthy unique curry flavors and is a mainstay in Indian cooking. This vegan dish might be served as a aspect or essential meal with a salad. Aloo Gobi has equal quantities of cauliflower and potatoes. I substituted the standard white potatoes with candy potatoes as a result of they’re wealthy in nutritional vitamins and minerals. Japanese candy potatoes are my favourite potato for this recipe. They’re purple on the surface with creamy white flesh. After all, use no matter potato you and your loved ones favor.
There are lots of variations of Aloo Gobi. You could possibly roast all the greens or make this a one pot meal by including the cauliflower and potatoes into the pot on the similar time. Indian eating places will deep fry the potatoes and cauliflower then toss within the spice mix. I feel this recipe has the perfect texture and flavors.
Aloo Gobi – 4 to six servings
2 medium potatoes – candy, white or Japanese – chopped into chunk dimension items
1 head of cauliflower – minimize florets into chunk dimension items
2 – 3 tbsp olive oil
1 tsp cumin seeds
2 tsp coriander seeds
½ tsp turmeric powder
2 celery stalks chopped or 1 small onion – finely chopped
2 tbsp ginger- thinly sliced
1 jalapeño – finely chopped – add the seeds or use a serrano of you prefer it scorching. Crimson pepper works, too.
1/3 cup water
½ tsp salt
Cilantro – chopped
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Steam cubed potatoes till they’re cooked, however nonetheless agency. Add the seeds to a heavy backside pan or skillet set on medium excessive. Be sure to use a pan or pot that has a lid. Let the seeds heat for a minute or two to launch a few of their flavors. Add the two tablespoons of oil, turmeric, ginger and pepper stirring for about two minutes. The seed will pop, sputter and alter coloration.
Sauté the chopped celery or onions till they’ve softened. Add the cauliflower and sauté till they’ve somewhat brown char on them. Add extra oil, if wanted.
Pour 1/3 cup of water into the pot and add the potatoes. Flip the warmth to medium, give it a superb stir and placed on the lid.
Cook dinner till the cauliflower is tender, however nonetheless has some crunch about 5-7 minutes. Take away the lid and let any additional liquid evaporate.
Serve with a squeeze of lime and garnish with loads of cilantro.
Lauri Sturdivant is involved in how our pals and households collect round a desk sharing meals and telling tales. On this column she shares recipes and tales from folks in Siskiyou County, and restaurant opinions from her travels. Learn full interviews, discover recipes and opinions at TheBillPlate.com.