Give me cauliflower, and I’ll give you Aloo Gobhi. Cauliflower, potatoes and tomatoes – good basics, but a bit bland. Add cumin, garlic, ginger and some curry powder and – now you have something special.
Great as a side dish – or as a base for a frittata. My wife absolutely loved it. Make it and who knows – you might get kissed!
Aloo Gobhi[Indian cauliflower and potatoes]
2 new white potatoes, peeled and diced ½-inch
1 small head cauliflower, (~3 cups) broken into small pieces
2 dozen grape tomatoes, halved lengthwise
2 cloves garlic, minced
¼-inch fresh ginger, minced
½ tsp. cumin seeds
¼ tsp red pepper flakes (or to taste)
1 Tbsp. sundried tomatoes
1 tsp. curry powder
about ½ cup water
Bring potatoes to a boil in enough water to cover. Gently cook just until soft – about 8-10 minutes. Drain, and set aside.
Meanwhile, bring salted water to a boil in a pot. Blanch cauliflower in water for about a minute, drain and set aside.
Meanwhile, is a large non-stick skillet, sauté the ginger, garlic, pepper flakes and cumin in a bit of olive oil, for about 2-3 minutes. Add the tomatoes and cook another 3-4 minutes. Add the cauliflower, potatoes and cumin, and sauté for another 5-10 minutes, adding water if it gets too dry.
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