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Cauliflower & Potatoes ~ Indian style Recipe
by Amos Miller

Cauliflower & Potatoes ~ Indian style

I have never been a really big fan of cauliflower, but I love potatoes and spices. This dish, known as 'Alu Ghobi', has long been a favorite vegetable side dish in my kitchen.

It is simple, easy to make and very healthy for you.

One seldom finds a cauliflower dish on the average restaurant menu. But you need not be a vegetarian to thoroughly enjoy Alu Ghobi along side a roasted chicken or kababs.

If you have never had this dish, and you are not a fan of cauliflower - I urge you to give this a try before you swear off cauliflower forever.

Rating: 4.7/5
Avg. 4.7/5 8 votes
Prep time: India North indian
Cook time: Servings: 4

Ingredients

  • 1 head of cauliflower, washed and the flowerets cut to fork size
  • 2 potatoes, peeled, washed and cubed
  • 1 T oil (olive, grapeseed or vegetable)
  • 1 tsp cumin seeds
  • 1/2 tsp sweet paprika
  • 1/2 tsp tumeric
  • 1 tsp ground cumin
  • 1 tsp minced garlic
  • 1 tsp ginger paste (1/4 tsp sea salt + 3/4 tsp minced ginger root)
  • 1 tsp chopped coriander (cilantro)
  • 1/2 tsp garam masala
  • 3/4 C chicken stock (have more handy - the cauliflower may drink more than its share, so add as appropriate - just don't let it complete;y dry out)
  • 1/2 tsp + pepper

Directions

  1. Make a paste of 3/4 tsp minced ginger and 1/4 tsp sea salt by mashing the minced ginger and salt together with the back of a spoon
  2. Combine the cumin seeds, minced garlic and ginger paste in a small dish
  3. Combine the tumeric, ground cumin, paprika in a second small dish
  4. Have the cubed potatoes in a bowl and
  5. Have the cauliflower in a bowl
  6. Heat the oil over medium heat in a medium skillet to shimmering
  7. Add the cumin seeds, garlic and ginger to the hot oil and move the ingredients around for a minute or so until the garlic begins to become golden
  8. Add the potatoes and stir to combine
  9. Deglaze with the chicken stock
  10. Add the paprika, ground cumin, tumeric and pepper. Stir to coat
  11. Cover and simmer for 6 minutes with an occasional stir to coat th potatoes well
  12. Add the cauliflower and chopped cilantro, stirring to combine well
  13. Reduce to low-meduim heat, cover, with an occasional stir
  14. Cook for 10 minutes
  15. When the potatoes and cauliflower are forkable, add the garam masala by gently sifting the 1/2 tsp through a very fine sieve
  16. Stir to combine and remove from heat, plate and serve