whole cumin seeds

Pantry Workout- Aloo Gobi from Marc @NoRecipes

09 Mar 2010
aloo gobi

This is the thing about the great big wonderful world of blogs– are you listening? Blogs can open you up to a whole great big wonderful world!

Yesterday I was over at No Recipes. He posted a delicious and very Marc looking Aloo Gobi, which is an Indian dish of spiced cauliflower with potatoes. Something about it hit me just the right way. So I decided right then that I would make it for lunch– immediately.

This is not the type of thing I usually cook. In fact this is the kind of thing I usually reserve for restaurants. It’s not that I can’t cook food like this. I just proved (at least to myself) that I can. But for some reason I just don’t… but I guess that is a question between my pantry and me.

Speaking of my pantry, my pantry gets a lot of the credit for the success of today. I keep my pantry in tip-top shape. You never know when it’s going to get a strong work out from a difficult challenger. This Indian spiced dish is a perfect example of the kind of preparedness I am talking about because I was able to read Marc’s post and look at his pictures and start right in on cooking my version with in a few moments. So I am pretty proud of that fact.

Sippity Sup Continues »
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Aloo Gobi

aloo gobi
By jgreghenry Published March 8, 2010
Prep time: 5
Yield:1 ()

Ingredients:

  • 2 T vegetable oil
  • 1 t black mustard seeds
  • 1 t whole cumin seeds
  • 0.5 t whole cloves
  • 1 T grated garlic (about 3 cloves)
  • 1 T grated ginger (about 1″ knob)
  • 2 medium onions minced
  • 1 chili minced (i used a habanero but if that’s too spicy you can use a serano chili)
  • 2 t garam masala
  • 0.5 tumeric
  • 2 t kosher salt
  • 2 t honey (or vegan sugar)
  • 0.5 c water
  • 3 yukon gold potatoes cut into 1/2″ cubes
  • 1 small head cauliflower, cut into florets
  • 2 T lemon juice
  • 0.5 c green peas
  • 0 cilantro hand torn (for garnish)

Directions

Heat heavy-bottomed pot over medium heat until very hot and add the oil. Add the mustard seeds, cumin and cloves and stir until the spices begin to crackle. Add the ginger and garlic and fry until fragrant then add the onion. Fry this mixture until the onions are soft and just starting to turn brown, then add the chili, garam masala, turmeric, salt, honey, water and potatoes. Cover and simmer over medium low heat for 10 minutes, add the cauliflower and cook until everything is tender, another 30-40 minutes. Add the lemon juice and peas at the very end and serve the Aloo Gobi garnished with cilantro alongside some basmati rice and raita.