Cauliflower was on a great sale recently so I picked up two heads thinking that I’d use one for cauli-rice under a curry and the other I’d do my usual and we’d just enjoy the florets roasted with a bit of garlic, salt & pepper. But I’ve been craving Indian spice flavors so I thought why not change things up and do something a bit different. After a quick check in the pantry and knowing that I had potatoes and onions I decided on Aloo Gobi (aloo = potato & gobi = cauliflower). I was too lazy to actually go and look up a recipe so I prepared this based on partial memory of making it previously and the flavors that I thought should be there. So this recipe is probably not very authentic but very delicious none the less.
4 medium potatoes, peeled (I used Russet)
3 tablespoons peanut oil, divided
1 tablespoon butter
1 onion, chopped finely
1/4 cup fresh minced ginger
6 cloves garlic, minced
1 1/2 TBS ground cumin
1 1/2 TBS ground turmeric
1 teaspoon salt
1/4 cup water
Preheat oven to 450F. Cut the cauliflower into florets and the potatoes into bite-size pieces. In a large bowl toss the cauliflower and potatoes with 2 tablespoons of the oil then place in single layer on a large foil lined baking pan. Bake for 30 minutes, tossing halfway through. While the cauliflower & potatoes are baking heat 1 TBS of oil and the butter in a large frying pan. Add the onions and sauté until golden, about 10 minutes. Add the ginger and garlic and cook for 2 minutes. Add the the cumin, turmeric and salt and stirring continuously, cook one minute. Add the water to the frying pan and stir to combine with the onion-spice mixture. Remove the baked cauliflower & potatoes from the oven and add them to the skillet. Toss with the onion-spice mixture until well coated.