This is a very simple recipe for cauliflower and potatoes that goes well with rotis or naan or any other kind of bread. One of my friends loves to eat Indian food and she asked me to give her a simple recipe that she could cook at home. So I decided to share this recipe with her and she was able to successfully cook this dish! This dish has really very simple mildly aromatic flavors and is perfect for a weeknight simple meal.
Curried Cauliflower and Potatoes (Aloo Gobhi)
1/2 of a medium size cauliflower, cut up into florets (about 3 cups of chopped florets)
1 large potato, cut into 1/2 inch cubes(about 2 cups)
1/2 cup of fresh green beans (finely chopped) (optional)
1/2 of a medium size red onion, cut into thin long slices
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp fennel seeds
1 tsp salt
1/4 tsp turmeric powder
1/2 tsp red chilli powder (or cayenne pepper – if you want it mild, add only 1/4 tsp)
1/2 tsp freshly chopped ginger(optional)
1 small tomato, chopped into small pieces
3-4 fresh curry leaves
2 tsp olive oil or coconut oil
1 tbsp fresh cilantro leaves chopped finely
2 spring onions chopped finely
1 tsp fresh lime juice
Take a deep frying pan (a kadai) and add the oil to it. Once the oil gets slightly hot, add the mustard seeds and cover with a lid till the spluttering stops. then add the cumin seeds and the fennel seeds. Then add the sliced onions and sauté for about a minute. Then add the curry leaves and all the chopped vegetables. Then add the salt, turmeric , red chilli powder and the ginger and mix well so that the vegetables are well coated with the spice mixture. Cover with the lid and let it cook for about 5 minutes on medium heat(Stir after 2 minutes to make sure the veggies are not sticking to the pan). Then add the chopped tomatoes and again cover and let it cook for another 2 minutes till the tomatoes become soft.
Finally turn the heat off and garnish with chopped cilantro, spring onions and a dash of lime juice.