So I happily share this dish with you. I haven't made it yet since I'm still enjoying the leftovers (the benefit of hosting!) but it seems fairly straightforward. It's hearty enough to enjoy as an entrée and would make a great dinner as the weather cools off. I'm a fan of any complete meal you can eat in a bowl. Can't wait to curl up with this next winter. Or for those of you in the Midwest, that would be tomorrow. Has it stopped snowing?
Major thanks to Michele for opening my eyes AND taste buds to a new and very welcomed recipe!
Gobi Aloo (Indian Style Cauliflower with Potatoes)
1 Tbsp vegetable oil
1 tsp cumin seeds
1 tsp minced garlic
1 tsp ginger paste
2 medium potatoes, peeled and cubed
1/2 ground turmeric
1/2 tsp paprika
1 tsp ground cumin
1/2 garam masala
salt to taste
1 pound cauliflower
1 tsp chopped fresh cilantro (optional; I recognize cilantro is a polarizing herb. If you are in the "hate it" camp, just omit it)
Heat the oil in a medium skillet over medium heat. Stir in the cumin seeds, garlic and ginger paste. Cook about 1 minute, until garlic is slightly browned. Add the potatoes. Season with turmeric, paprika, cumin, garam masala, and salt. Cover and continue cooking 5 to 7 minutes, stirring occasionally.
Mix the cauliflower and cilantro into the saucepan. Reduce the heat to low and cover. Stirring occasionally, continue cooking 10 minutes or until potatoes and cauliflower are tender.
Serves 4 (or two if you are very hungry...)