Aloo Gobi (Potato and Cauliflower)
Recipe by Archna Becker, Chef, Bhojanic
Photography by John Haigwood, Haigwood Studios
Yield: 4 servings
3-4 tablespoons oil (preferably one with a high smoke point)
1 tablespoon whole cumin seed
2 tablespoons tomato purée
2 medium potatoes, peeled and cut into 2-inch pieces
3 teaspoons salt, divided
1 medium head cauliflower, trimmed
2 tablespoons ground ginger
1 tablespoon ground coriander
1 teaspoon turmeric
2-4 pinches cayenne pepper
1 cup cilantro, divided
Heat oil in a heavy-bottomed saucepan over medium-high heat. When hot, add cumin. As soon as seeds begin to pop, stir in tomato purée and cook for 30 seconds.
Stir in potatoes and 1 1/2 teaspoons salt, reduce heat to low and cook, covered, until outer layer of potato is cooked, 8 to 10 minutes. Add cauliflower, ginger, coriander, turmeric, cayenne and remaining 1 1/2 teaspoons salt, and stir it all together without damaging the florets.
Cover and cook until cauliflower is tender, 15 to 20 minutes, adding 1/2 cup
cilantro during final minutes of cooking. Serve garnished with remaining
1/2 cup cilantro.
Flavors pairing suggestion: Icy cold Kingfisher or a bottle of Albrecht Gewürztraminer Tradition
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