This recipe was included in the Gourmet Live Round Up:Stews and Cassoulets!
This recipe was born out of a memory from my childhood – a trip taken long time back with my parents. It was winter time. The town was small, neither plush nor remote – near the ruins of a Japanese Temple; it’s the historical town of Rajgir in India, home to a few archaeolgical sites related to Buddhism and Jainism.
Rajgir at that time, had only a few hotels and a few places to eat. We opted out of eating in those restaurants; instead I remember my parents requesting a road side tea seller if he could include us when they cook their family dinner. He was overjoyed and he readily agreed. Overjoyed not just for the extra money he would make, but also overwhelmed that we asked him! Well, every evening they took lot of care to cook a homey comfortable meal for us. I do not remember all that we ate, but a light soupy cauliflower potato curry stuck to me through all these years – the steaming hot light curry and fresh made puffed rotis seemed like the best meal we ever had.
I know what I made today tastes nothing like that time so long ago. But yesterday it was cold and all of a sudden I remembered the trip and the wonderful time we had. This is not the traditional Aloo Gobi that the world is familiar with. Authentic Aloo Gobi is not soupy neither does it have peanuts. But as I have said before, the combination of cauliflowers and potatoes are made into infinite combination and kinds, and this happens to be my kind for this evening.
The spices can be substituted with what ever kind you like. Garam Masala or store bought curry powder may be used to for a different flavor and use herbs if you want. Use of peanuts is very unusual in a dish like this, but they did add a lovely crunch and texture to the dish, and of course make it a lot more wholesome.
Curried Potato and Cauliflower Stew with Toasted Peanuts
Ingredients:
- 1 medium cauliflower, divide the florets into medium pieces
- 4-5 medium potatoes, scrubbed, peeled and diced into 6 pieces each
- 1 medium onion, chopped into small pieces
- 4-5 tablespoons oil/butter
- 1/2 teaspoon cumin seeds
- crushed red pepper
- 2 small green cardamom
- 2 cinnamon sticks
- 3 cloves
- 1/2 teaspoon crushed pepper
- 1/4 cup tomato paste
- 1 teaspoon grated ginger
- 1.5 tablespoon garlic paste
- 1 teaspoon coriander powder
- 1 teaspoon turmeric
- smoked paprika or red chili powder or cayenne – to taste
- salt
- 3/4 cup water + 3 – 4 cups water/stock
- 1/2 cup peanuts, skinned and lightly toasted and roughly crushed
Preparation:(To toast the peanuts: Heat a skillet and toss the peanuts in the skillet on medium heat, till you see brown spots on them. Switch off the heat and cool the peanuts completely. If they have skin, rub off the nuts between kitchen towels. Crush them with a rolling pin (I usually place them in a ziploc and use a rolling pin).
Wash the cauliflower florets and pat dry.
In a bowl combine tomato paste, 3/4 cup water, coriander powder, grated ginger, garlic paste, turmeric, paprika/cayenne/red chili powder and salt.
Heat oil/butter in a big wok/pot. Add the split green cardamom, cinnamon sticks and cloves. When they sizzle and are fragrant add the cumin seeds. Once the seeds start to sizzle add the chopped onions and crushed red pepper and fry at high heat until the onions start to brown. Tip in the the tomato paste mixture in the pan and cook at medium heat for about 10-12 minutes or until the water dries off and the paste starts to release the oil.
Add the diced potatoes in the pan, increase the heat to high and quickly toss around the diced potatoes so that tomato spice paste coats the potatoes. Cook at high heat for about 5 minutes while tossing frequently. Add the cauliflower florets and gently toss everything together for the spice mix to combine. Lower the heat and cook for about 10-12 minutes, partially covered until the potatoes and cauliflower are partially done. Pour in 3-4 cups of warm water/stock and cook at medium heat, uncovered till the vegetables are cooked. If the water dries off too much, add some more warm water. The consistency should be soupy.
Right before serving, sprinkle the crushed toasted peanuts and gently stir them in.
Serve with crusty bread, flat breads or over basmati rice.
It was a heartwarming dish, full of nutrition and memories; a warm comfort food.
Related Posts:
Aloo Gobi: Spiced Cauliflower and Potatoes
Cauliflower Stir Fry in Ginger and Soy Sauce
Gobi Tamatar: Cauliflower with Tomatoes
Cauliflower with Nigella Seeds
Roasted Vegetable Stew with Coconut Milk
I really like this potato stew curried and more with peanuts 🙂 totally a warmer comfort food!
Cheers,
Gera
Nice delicious stew, sounds wonderful! Very different 🙂
Three ingredients I adore! Thta vegetarian stew is magnificent.
Cheers,
Rosa
Love your unique recipes. 🙂 Thanks for sharing!
I’m having the very first GIVEAWAY on my blog. Please stop by to submit and entry. Good Luck.
http://utry.it/2011/01/happy-birthday-to-meand-very-first.html
wow i want this now,…
Such a beautiful memory.
Looks yum…I do something similar ..dont add peanut though…it’s gud to see you back and love reading your post
Soma tomar blog e ese ranna to shikhii kintu please amake chhobi tola shekhabe. ki asadharon composition ar presentation. second last chhobita simply apurbo hoeche.
personally ami alu fulkopi’r dalna teo ektu jhol jhol bhalobasi. eta darun hoeche. very comforting.
Ki shundor golpo … the best food memories are from childhood, especially family trips. 🙂 This jhol looks besh jhaal jhaal … bread diye jome jaabe.
Tomar jam cake khujlaam … pelam na … banate icche korchilo. 🙁
really like the look of this – but will omit the peanuts (one of the only foods I don’t like) 🙂
This looks perfect for a rainy day like today. I will also be omitting the peanuts.
I sometimes like the food at the small joints for their simplicity and the less spice and oil involved.
The peanuts is quite an unusual addition. I don’t think I’ve ever eaten cauliflower with that but looks so yummy anyways!
I’m totally into cauliflower these days. Your stew looks so tasty and I love the addition of peanuts. Yum!
Soma, this cauliflower dish looks so comforting! I could eat some with steamed rice right now! YUM!
I am liking this stew already, even when you say it is not traditional Aloo Gobi. As long as the flavors are infused with those aromatic spices, and esp with those tomatoes – I like it!
This looks like a hearty and comforting dish, I love the peanut addition.
That looks so comforting. This is a perfect dish for a rainy day! B’ful pictures!
Cauliflowers and potatoes are a beautiful pairing aren’t they? I like your lightened brothy version, it looks hearty and wonderfully inviting.
This looks mighty yummy, Soma, and I do enjoy these veggies together very much. Love that you were inspired by a long ago memory. My memory isn’t very good and I already can’t remember details from the previous week – uh oh 8).
Cauliflower is a favorite vegetable in our house. It will be interesting to try it in this variation. I do love that the recipe was inspired by a “taste” memory.
Wow, this is a really interesting recipe. I’d never think to put cauliflower and potatoes in the same dish. And they are two ingredients I really like. I’ll have to give this a try!
looks delicious haven’t added peanuts before
WOW, I think this looks fabulous and I can’t wait to try. Thanks for posting. Great story.
Kathleen
I am adding this to my calendar for a dinner next week!
Wonderful !!!!!
Delicious. I am making this for dinner tonight with some roti. That should take care of the chilly winter outside. thanks for the idea Soma. 🙂
Siri
I really enjoyed this dish – it’s turning to autumn now here in NZ and this was a wonderfully flavourful warming dish – perfect for putting my ripening chillies from the garden to good use. I substituted the potato with buttercup squash and used purple cauliflower – the colours were beautiful! I loved that it was nourishing and filling, yet light at the same time. Served with green beans stir fried with cumin and chaat masala for a very delicious veggie-centric meal! Thanks again for your inspiration!
Thank you so much!! Purple cauliflowers sound beautiful and so does your menu!
I made this yesterday and was afraid it might be a little bland – but I was wrong, it was delicious, spicy and oh so comforting, toasted peanuts and all. The family loved it so will definitely be making it again very soon! Thanks lots, Soma, as usual your recipes are spot-on and oh so homely.