The humble cauliflower….In most instances considered mundane in appearance, this little beauty in my view, distinctly underestimated makes a fulfilling and delicious combination in my Aloo Gobi Recipe. It has a subtle spice, and is a flavourful potato and cauliflower based dish, great as a side dish or as a tasty lunch in its own right. It’s so tasty you will forget you’re being healthy at all!
My recipe has a few little add-on’s just to make it that little bit extra scrumptious, but largely because they were languishing in the bottom of the veggie draw of the my fridge and needed using up. Nevertheless, this is the beauty of Indian food, you can literally let your creativity loose. I definitely recommend you give it a go; you will only need around 20 minutes and this dish will feed two deserving people.
- 1 tsp. mustard seeds
- 1tsp. onion seeds
- 10 – 12 curry leaves
- 1 tsp. cumin
- 1 tsp. Asafoetida
- 1 x dries chilli
- 1 tsp. turmeric powder
- 1 x medium cauliflower cut into florets
- ½ a standard new potatoes
- A handful of frozen peas
- 1/s a bag of fresh spinach
- Salt and pepper to taste
- A good handful of chopped coriander
- 1 x spring onion sliced for garnish
- 1 tbsp. oil
Halve your new potatoes and gently par boil in a sauce pan for 8 minutes. Similarly, part boil or steam the cauliflower florets.
In a deep frying pan, add the oil and heat over a medium heat. To the pan then add all of the spices and temper until the aroma of the spices is apparent but be careful not to burn to burn them.
Add the potatoes and cauliflower to the spices and mix well. Then add half a cup of water stir through and plonk the spinach and peas on top. Cover with a lid and allow the spinach to wilt, peas to cook through along with the potato and cauliflower through.
Stir thoroughly until glistening and flavourful , season to taste with salt and pepper and garnish with a generous handful of chopped coriander and freshly sliced spring onion and you are ready to devour! Enjoy.