Aloo Gobi

I had a wonderful visit to a local Asian supermarket recently. I left with all sorts of goodies like thai basil, coconut milk, panang curry paste, soba noodles, and miso paste. In addition - for just $1, a bag full of these cute little guys got to come home with me. They look so innocent don't they? :)

I have featured these chillies in a few dishes this past week, and the first was Aloo Gobi. This common Indian dish is aptly named in Hindi after the two main ingredients:

Aloo - potato
Gobi - cauliflower

I adapted this recipe from epicurious which involves roasting the vegetables instead of pan frying. On the advice of most of the people who commented on the original recipe I doubled most of the spices, and I was glad that I did. The dish was full of flavor and had a definite kick, but not too overpowering. I would have been able to handle even more spice (almost never too spicy for me!), but I wanted to give my poor roommate a break. If you are looking for very mild spice follow the original recipe.



Aloo Gobi
(adapted from epicurious)

1 (1 3/4-lb) head cauliflower, cut into 3/4-inch-wide florets
1 1/4 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
3/4 cup fresh or frozen peas
3 tablespoons vegetable oil
1 teaspoon black mustard seeds
3/4 teaspoon salt
1 medium onion, finely chopped
2 garlic cloves, finely chopped
2 fresh chopped chilli peppers, including seeds (or 2 tsp fresh jalapeño chopped, including seeds)
3 teaspoons minced peeled fresh ginger
2 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/4 - 1/2 teaspoon cayenne
1/2 cup water

Put oven rack in upper third of oven and place a shallow baking pan on rack. Preheat oven to 475°F.

Toss cauliflower and potatoes together in a bowl with 2 tablespoons oil, mustard seeds, and1/4 teaspoon salt. Spread in hot baking pan and roast, stirring occasionally, until cauliflower is tender and browned in spots and potatoes are just tender, about 20 minutes.

While vegetables are roasting, cook onion, garlic, chillies, and ginger in remaining oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until very soft and beginning to turn golden, 8 to 10 minutes. Add ground cumin, coriander, turmeric, cayenne, and remaining 1/2 teaspoon salt and cook, stirring constantly, 2 minutes. Stir in water, scraping up any brown bits from bottom of skillet, then stir in roasted vegetables and peas. Cook, covered, stirring occasionally, 5 minutes. Serve over rice.