To be honest I generally don’t like cauliflower so I’ve never really cooked with it. Last year however my roommate made aloo gobi which is an indian dish made from basically potatoes, cauliflower and spices and it was amazing! It’s great because it can be eaten with rice, flat bread or as a side dish with other indian food. This is my attempt at aloo gobi and it was delicious but I have to admit it wasn’t as good as when she makes it.
This recipe makes enough for about 4 people.
1 large potato
1 medium onion finely chopped + 2 tsp tomato paste (make sure it has no salt added)
2 medium tomatos finely chopped
1 1/2 cup frozen peas
2 cloves of garlic chopped finely or smashed
1/2 and inch ginger grated
2 tsp cumin seeds
1/2 tsp tumeric powder plus a pinch
1 tsp red chili powder (less if you don’t like spicy foods)
1 1/2 tsp garam masala
salt to taste
First break the cauliflower into into bite sized flouters and bring to a boil in hot water with a pinch salt and a pinch of turmeric powder. At the same time cut the potato into large pieces and bring to a boil in water with a pinch of salt. The potato and cauliflower are done when it is easy to stick a knife clean through them. Drain the water from both and then cut the potato into bite sized pieces.
At the same time in a crock pot add just enough oil to cover the bottom. When the oil is hot reduce the heat to medium and add the onion. Stir the onion occasionally until it becomes translucent and parts are beginning to brown. At this point add in the garlic, ginger, and spices and cook for 3-5 minutes. Add in the tomato and tomato paste and continue to cook on medium to low heat.
When the cauliflower and potato are done add them into the crockpot and add in the peas. Continue to let the aloo gobi cook together for about 10 minutes stirring occasionally. The longer it cooks together the more the flavor will meld and the better it will taste. I also added some toasted pine nuts on top of mine to add some extra protein and a nice crunch to the texture.