I used to be one of those people who wouldn’t allow different foods on her plate to touch one another. Nor would I allow juices from one dish to seep its way across the plate. Salads were served on a separate plate, always.
This meal would not fly. Too-juicy-tomatoes spreading their seeds allover my cauliflower and potatoes. And whose idea was it to dump a ladle of black beans on top of it all anyway? Can’t I just have it plain?
Doesn’t make for much of a dinner… or does it? Although this dish, aloo gobi, is certainly enhanced by the tomato garnish and the flavors from the black beans, it has enough character to take center stage as a main course, too. Either way, it is delicious. The flavors don’t compete and this dish is versatile and flexible as a result. It’s got an Indian flair but I found it didn’t need to be served aside other Indian courses. It would be a great side dish to simply grilled chicken or fish.
One Year Ago: Hamburger Cupcakes
Aloo Gobi (adapted from a recipe found Cate’s World Kitchen, serves 4)
1 small head cauliflower, cut into florets
2-3 red potatoes, diced into small chunks
1 onion, diced
1 tsp grated ginger
1 T coriander (ground)
1/2 t turmeric
1/8 t cayenne pepper
1/2 t ground cumin
1 t salt
2 bay leaves
1/4 cup water + more if necessary
2 T chopped cilantro or parsley
Spray a large pot with nonstick spray. Add diced onion and cook 3-4 minutes until it begins to soften. Add ginger, coriander, turmeric, pepper, cumin, and salt and cook 2-3 additional minutes until fragrant. Add cauliflower florets, potatoes, bay leaves and water. Turn the heat down to low and cook, stirring occasionally, until potatoes are tender, about 15 minutes. If vegetables begin to stick, add an additional 1/4 cup water. Top with chopped herbs.
4 side dish servings
Total Fat 0.5 g
Saturated Fat 0.1 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 52.0 mg
Potassium 1,035.1 mg
Total Carbohydrate 33.2 g
Protein 5.9 g