Saturday, 24 March 2012

Yet another aloo gobi (cauliflower and potatoes)

Yet another aloo gobi
You might think me addicted to cauliflower, but there’s something about this combination that is just too delicious.
Although cauliflower is a pale food, the anthocyanins are upped by the turmeric.  Instead of my usual lime juice, I've relied on tomato.  This time around we have no coconut to be seen, but more paneer than usual.  Here goes :

1 tablespoon grape seed oil
½ teaspoon dark mustard seed
½ teaspoon cumin seed
½ teaspoon fennel seed
1 red onion, diced
1 x 1 inch ginger, julienned
1 tablespoon ghee (clarified butter bought in an Indian grocery)
3 tablespoons favourite masala
5 mini potatoes, halved and quartered, depending on size
4 fresh garlic cloves, chopped
2 Thai chilies, chopped finely
½ large cauliflower, broken into bitesize florets
½ cup paneer (I use frozen)
1 tomato, chopped
¼ cup frozen peas

Under a large, non-stick pan, put the heat on medium high.  Once it’s hot, add the oil, and when that's hot, add a few mustard seeds.  When they sizzle and turn white, add the cumin seed, then the fennel seed.  Let these sizzle, then add the onion and ginger, stir, and turn heat down to medium.  Cook till the onions are somewhat softened, and a bit caramelised.  Add the ghee, and masala, and let cook for a minute or so.  Add the potatoes, cut surface down, and let caramelise.  After they show deliciously golden sides, add the garlic and chilies, then stir and let cook a minute or two.  By now, the potatoes should be almost soft.  If they are, add the cauliflower, put the lid on the pan, and let cook about ten minutes.  Check to see if it’s nearing tender.  If it is, add the tomato and paneer, and put the lid back on the pan.  Once the cauliflower is tender, (but not silly mushy), add the peas, stir and turn off the heat.  Within a few minutes they should be thawed and warmed through.  Serve over basmati rice, or quinoa.
I don't know.  If you say the words 'aloo gobi' too many times in a row, don't you sound a little crazy?  Perhaps you've seen my recipe  Curried Oxymorons in the past, but how on earth do you curry onomatopoeia?  Suggestions anyone?


  1. Yummy!!! This was delicious.

  2. I'm glad you liked it! Thanks for letting me know.

  3. I agree... there isn't much color to cauliflower but it is delicious and healthy fare. Your aloo gobi is something I must try one of these days.

    1. Hi A.R., let me know how you like it. Thanks for visiting my blog.