Waking up on this snowy Monday morning and craving Indian food is something I can say has never happened before. I suppose there is only one remedy – so I better check my spice list and get cooking.
For those of you who may have never eaten Indian, please give it a try. It is truly some of the most beautiful flavors and spices that dance into one dish. Truly an amazing cuisine.
Aloo Gobi Spiced Potatoes & Cauliflower
~ 1 medium cauliflower, florets chopped and washed
~ 4-6 medium potatoes, cut into wedges and washed
~ 4 tablespoons olive oil or ghee
~ 2 inches ginger, peeled and sliced
~ 1/2 teaspoon turmeric
~ 1 teaspoon chili powder
~ salt & pepper to taste
~ 1/2 teaspoon garam masala powder
~ a few sprigs of coriander leaves
~ plain yogurt (optional)
~ naan bread or basmati rice (optional)
Boil well salted water in a medium pan. While waiting for the water to boil, chop the cauliflower and wash well. Blanch the cauliflower for 10 minutes.
Meanwhile cut the potatoes into wedges and wash well. Heat up a cast iron skillet with olive oil or ghee. Lower the flame and add potatoes. Sauté for 10-12 minutes stirring and flipping frequently. Drain the cauliflower and add to the skillet with potatoes. Stir for 3-4 minutes. Add the chopped ginger and stir well.
Get your spices out and add the turmeric, chili powder and salt & pepper. Stir and incorporate spices evenly.
Cover your pan with either foil or a lid. Cook on low for 20 minutes stirring a few times. Check the tenderness of the potatoes when the 20 minutes is up and make sure they are cooked to your liking. Once if is finished cooking, sprinkle with garam masala powder & coriander leaves and stir.
Serve with basmati rice or warm naan bread. Top with a dollop of plain yogurt.