aloo gobi

this spicy indian dish can be an entreé served with either naan (my favorite) or plain rice, or it can be served as a side dish. pita bread can be substituted for naan, but i would highly recommend finding yourself a source for naan. most indian restaurants will allow you to pick up fresh naan without ordering a meal.

 

2 tablespoons canola oil

2 medium potatoes, peeled and cubed

2 cups frozen cauliflower florets

1 teaspoon cumin seeds

1 clove garlic, minced

1 teaspoon minced ginger

1/2 teaspoon ground turmeric

1/2 teaspoon paprika

1 teaspoon ground cumin

1/2 teaspoon garam masala

1/4 teaspoon cayenne pepper

1 teaspoon fresh cilantro, finely chopped

salt to taste

 

steam potatoes and cauliflower in separate baskets of bamboo steamer for 3-4 minutes to partially cook. (potatoes in lower basket)

heat oil in wok or skillet over medium heat.

add cumin seeds, garlic and ginger. cook about 1 minute or until fragrant.

add potatoes and season with turmeric, paprika, cumin, garam masala, cayenne pepper and salt.

cover and cook 5-6 minutes, stirring occasionally.

add cauliflower, reduce heat to low, cover and cook 10 minutes or until potatoes and cauliflower are tender, stirring occasionally.

remove from heat and stir in cilantro.