Tuesday, January 10, 2012
Aloo Gobi (Potatoes and Cauliflower)
Potatoes and cauliflower florets steamed in a fragrant spice blend of coriander, cumin, ginger, bay and chiles. Serve with basmati rice or naan bread.
1/2 " piece fresh ginger, grated
1 garlic clove, grated
2 bay leaves
1 tbl ground coriander
1 tbl coriander seeds
1 tbl turmeric
1 tsp cumin
1/4 tsp cayenne
3 tbl water
3 tbl coconut oil
1 serrano chile, seeded, thinly sliced
1 head cauliflower, cut into small florets (2 cups)
1 large russet potato, small dice
1 cup frozen peas
1 tsp sea salt
1/4 cup vegetable broth
3 tbl chopped fresh cilantro
Combine the ginger, garlic, bay leaves, coriander grounds and seeds, cumin, turmeric and cayenne in a mortar and pestle. Grind to break up the seeds. Add the water and form a paste.
Add the oil and chilies together in a cold saute pan and turn on the heat. Once hot, add the paste and cook for 3-4 minutes to toast the seasonings. Once the coriander seeds start popping, add the cauliflower, potato, peas, salt and broth. Cover and simmer for 20 minutes until the vegetables are tender.
Taste and season with more salt if necessary. Garnish with cilantro.