Monday, February 28, 2011

Spicy Cauliflower and Potato, Aloo Ghobi

This curry starts with a vegetable flavor base of browned onion and tomato, with aromatics and freshly ground whole spices. I like to think of cauliflower as the main ingredient, with potato added. The common Indian name Aloo Gobi has this reversed, potatoes and cauliflower. This dish served dry also makes a good filling for a whole wheat pita.

1 med onion sliced
2 med plum tomatoes diced
1 inch ginger peeled, chopped or grated
2 cloves garlic peeled, crushed and chopped
1 tsp cumin seed ground
1 tsp coriander seed ground
1/4 tsp red chili pepper ground
1/8 tsp black peppercorn ground
1/4 tsp turmeric
1/4 tsp salt
1 small head cauliflower chopped (or 1/2 large head)
2 medium potatoes peeled and cubed
1/4 tsp garam masala
1 handful fresh cilantro chopped

To grind whole spices: Grind cumin seed, corriander seeds, red chili pepper flakes and black peppercorns into coarse powder in spice grinder. Set aside. This step can be done while browning onions, along with prepping the main ingredients.
To start base: Brown onion, lowering heat once it colors, 10-12 min. Add splash of water, ginger, garlic, and ground spices, and simmer 2-3 min.
Main: Then add chopped cauliflower and potatoes, stir, cover and continue to simmer, 30-45 min.
To finish: Uncover and mix in garam masala, continue simmer 5 min, adding or boiling water as necessary for moist gravy thickness. Garnish with fresh corriander leaves and serve hot with brown rice or whole wheat flatbread.

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