I love Indian food – and I already mentioned once that I was supposedly conceived thanks to a bodi tree. I love my curries, but very rarely do I attempt to cook authentic Indian dishes. It’s hard – you need a spice pantry larger than my one bedroom apartment, you need knowledge about the food. Fortunately for me, I now have an Indian coworker who is both a source of wonderful recipes and access to the required ingredients. Now throw my favorite ever dish to enjoy at Indian restaurants in there (Aloo Ghobi, an intensely flavorful mix of potatoes and cauliflower) but manage to forget you needed to buy extra potatoes since you were already planning on roasting them with rabbit , and you get all-ghobi-no-aloo aloo ghobi. But it was delicious, anyways.
This recipe is adapted (as in less oil, no potatoes, double the cauliflower) from Manjula’s Kitchen , and since Manjula is a Jain, no garlic or onions were used. Trust me though, you will not even notice.
- 1 large head cauliflower
- 1/2 inch fresh ginger root
- 3 teaspoons coriander powder (dhania)
- 1 teaspoon turmeric (haldi)
- 1/4 teaspoon cayenne pepper ( lal mirch)
- 3 tablespoons water
- Pinch of Asafetida (Hing)
- 1/2 teaspoon cumin seeds (jeera)
- 1 green chili
- 2 bay leaves
- 1/2 teaspoon salt (to taste)
- 1 teaspoon mango powder (amchoor)
- 2 tablespoons of cilantro (green coriander)
- 1 cup water as needed
1. Shred ginger root and mix with coriander powder, cayenne pepper, turmeric, and 3 tablespoons of water to make a paste.
2. Spray a pan and heat to high heat. Throw on a cumin seed – if your pan is hot enough, it will crack right after it touches the surface.
3. Add hing and cumin seeds. Wait for the seeds to crack, meanwhile slice green chili. Add the bay leaves and green chilies and stir for a few seconds.
4. Add the spice paste and stir. Add cauliflower, salt, and water. Mix well. Cover the pan and let it cook on medium heat for about 15 to 20 minutes until the vegetables are tender. Make sure to stir gently every 3 to 4 minutes.
5. Chop cilantro and after the 20 minutes (water should be mostly absorbed), add the mango powder and fresh cilantro (green coriander). Mix everything and cover for a minute.
Are there cuisines you love but are intimidated to cook at home because of ingredients or techniques? What is your favorite ever Indian meal?