Generally if I end up with cauliflower I make Aloo Gobi. It’s so tasty, and this recipe resembles what I might get in an Indian restaurant more than some others I tried. I laughed – the note on the best recipe I’ve found so far says “Great Indian recipe from the film Bend it Like Beckham.” Right, I’m sure non-Indian people would never understand what it was without that context!
- ¼ cup vegetable oil [if I have ghee on hand I use it instead]
- 1 large onion, peeled and cut into small pieces
- 1 bunch fresh coriander, separated into stalks and leaves and roughly chopped [generally I don’t have this, I just use frozen prepared cilantro from Trader Joe’s]
- 1 small green chilies, chopped into small pieces (or one teaspoon chili powder) [Since I usually don’t have chilies sitting around, I improvise with this, using Aleppo pepper, Tapatio, etc. Whatever works.]
- 1 large cauliflower, leaves removed and cut evenly into eighths
- 3 large potatoes, peeled and cut into even pieces [I leave the peels on due to both laziness and desire for fiber and vitamins]
- 2 cans diced tomatoes
- fresh ginger, peeled and grated
- fresh garlic, chopped
- 1 teaspoon cumin seed
- 2 teaspoons turmeric
- 1 teaspoon salt
- 2 teaspoons garam masala
- Heat vegetable oil in a large saucepan.
- Add the chopped onion and one teaspoon of cumin seeds to the oil.
- Stir together and cook until onions become creamy, golden, and translucent.
- Add chopped coriander stalks, two teaspoons of turmeric, and one teaspoon of salt.
- Add chopped chilies (according to taste) Stir tomatoes into onion mixture.
- Add ginger and garlic; mix thoroughly.
- Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that the mixture doesn’t stick to the saucepan).
- Ensure that the potatoes and cauliflower are coated with the curry sauce.
- Cover and allow to simmer for twenty minutes (or until potatoes are cooked).
- Add two teaspoons of Garam Masala and stir.
- Sprinkle chopped coriander leaves on top of the curry.
- Turn off the heat, cover, and leave for as long as possible before serving.
–Recipe courtesy chuckdarwin, food.com.