March 18, 2010

What's for Dinner: Indian Spiced Cauliflower and Potatoes, a.k.a. Aloo Gobi

I got the inspiration for this dish from a posting on smitten kitchen. Her recipe employs a fairly quick way to cook Indian food. I diligently followed her instructions and did only very few adjustments in suit with my taste.
First I tossed the potatoes and the cauliflower with oil, cumin seeds and salt and then roasted them at 475F for 20 minutes. My veggies were about 3 - 3 1/2 pounds.

Meanwhile I sauteed onions,  garlic, jalapeño, and ginger.
Added some Indian spices:
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon cayenne

and 1 cup water.  

Then added the roasted veggies and cooked for 5 minutes. 

Finally, I served it with basmati rice, cooked in my Zojirushi rice cooker.  The result was delightful!!!
As a side note, if you are in a need for a rice cooker, invest and buy Zojirushi. You can cook not only rice, but any kind of beans, chickpeas, and oatmeal in it. Very sleek design and extremely easy to use! No, that is not a commercial and I'm not getting paid to advertise :)

1 comment:

  1. Looks fantastic - too bad SM will be away for the next 7 days, what am I going to do!!! No cooking :(