Aloo Gobi (Spiced Cauliflower and Potatoes)

My 2nd Indian meal to prepare in my lifetime. Can you believe this? I have only made a coconut curry once and that was before I was married.

Can you believe that I actually was craving this dish and I had never had it???? What does it mean? Can I tell you I was hungry 3 hours later after eating this dish and hungrier even still in the morning?

Friday is a day for questions. Can you tell?

Tell me about your strangest cravings!

I searched many recipes and I finally got to the one that really stuck out to me. For one thing, Indian cuisine has always intimidated me even though I like trying new foods and cuisines. I keep a lot of spices but I realized yesterday I do not even have Garam Masala or mustard seeds in my spice cabinet. I have cardamon, star anise, curry, tumeric, cumin, and coriander.

When I started making this meal last night, I was real afraid that once the spices started wafting through the house that I would lose my appetite. It has happened before and even since I gotten pregnant. You read all these articles that say that pregnant women should eat bland foods, but I am SO not a bland food person even if I am pregnant.

I guess my body needed some the of the spices because this dish was SO DELICIOUS! My mother loved it and Ryan ate the whole portion I gave him, even though Indian food is not his favorite. Well, let me rephrase that, cauliflower is not his favorite.

The only thing I have to say is that I really needed protein last night because around midnight I was STARVING and I had to go get a tablespoon of almond butter before going to bed. Well, it took me 15 minutes to go to sleep but the meal was wonderful and quick to prepare and fun to make.

Your home will smell heavenly after you finish making this meal. Trust me..make this meal this weekend!

Aloo Gobi (Spiced Cauliflower and Potatoes)

adapted from ECurry

1 head cauliflower

3 medium potatoes, peeled and cubed

1 small red onion, halved and sliced thin into half moons

3″ fresh ginger, peeled, grated, made into a paste

3 green hot peppers, sliced, and somewhat seeded

1 large tomato, chopped

1 teaspoon turmeric, divided

1/2 teaspoon cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon cardamon

1 teaspoon coriander powder

1/4 teaspoon ground cumin

1 teaspoon salt, divided

fresh Cilantro, chopped for garnish

1/2 cup olive oil, divided

Wash and drain the cauliflower florets. Sprinkle 1/2 teaspoon turmeric and salt with 1/2 teaspoon on the florets and give them a good shake so the turmeric and salt roughly coats them.

Wash and drain the potatoes. Sprinkle 1/2 teaspoon turmeric and add 1/2 teaspoon of salt on them and give them a good shake so the turmeric and salt roughly coats them.

Take 1/4 cup of oil and pour about half of it in a thick bottomed pan. Heat the oil and saute the cauliflower florets in the oil at medium heat for about 5-7 minutes, while tossing frequently, till there are light brown spots on some of the florets. Remove with a slotted spoon and set aside.

Heat the rest of the oil (the other half of the 1/4 cup) in the same pan. Saute’ the potatoes the same way you did the cauliflower. Remove and set aside.

Add the ginger,peppers and the tomatoes and fry for about 2-3 minutes everything gets mushy and soft on the existing oil in pan. Add all the and fry some more for about a minute or two; you will see the oil separate on the sides and entire mix will slightly bubble.

Add the pre-sauteed potatoes to the pan and toss well along with all the cooked ingredient mix to combine well. Cover and cook at low to medium till the potatoes are about half cooked.

Add 3/4 cup warm water to the pan and cover; cook at low to medium heat till the potatoes are fork tender, about 10 minutes. Add the cauliflower and cover the pan and cook for 10-15 minutes. This prevents from the cauliflower getting mushy.

Once they are fork tender, uncover, increase the heat and cook at high heat till there are almost no liquid left in pan. This is kind of dry dish and whatever spice mix remain will just coat the potatoes and florets; there should no liquid sauce left in the pan.

Garnish with fresh chopped cilantro and serve with naan, paratha or any Indian flat bread.

I served mine with brown rice and loved it!