Here is the remaining dish from last night’s Indian feast (not the greatest picture, I am afraid). Aloo Gobi is a pretty standard dish, and for good reason. The cumin seeds provide short bursts of flavour that are tempered by the starchy potatoes and mellow cauliflower, while the cilantro provides a bright finish. To the left in the picture is my failed tandoori tofu. I pulled the spice mixture recipe from the web, but was not pleased with the taste. I will have to keep looking.
- 4 potatoes, diced
- 1 small head of cauliflower, cut into florets
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 tsp coriander
- 1 tsp cumin
- ¼ tsp chili powder
- ½ tsp tumeric
- ½ tsp salt
- chopped cilantro
1. Parboil potatoes and cauliflower for 8-10 mins, until softened. Drain and set aside.
2. Heat oil in a large pan or wok over medium heat. Fry cumin seeds for 2 mins.
3. Add potatoes, cauliflower, and spices and cook for 10 mins, or until veggies are done to your liking. Garnish with chopped cilantro and serve.