This recipe of the cauliflower blooms with the rustic flavors of almost roasted tomatoes and ginger cooked in the fragrant mustard oil.

I am back! Thanks to all of you for your emails and comments and concerns and for “being there” while I was not. It definitely feels wonderful to be a part of a community with so much understanding and concern where we have not even met one another… strong bonds. Thank you.

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Aloo (Potato) and Gobi (Cauliflower): Aloo and Gobi are cooked with myriad of spices. A staple in most Indian restaurants, the name “Aloo gobi” generally refers to this aromatic combination of cauliflower and potato usually cooked in the Northern parts of India, esp. in Punjab. This ever popular dry vegetarian curry has been brought to worldwide fame in Gurindar Chaddha’s Bend it Like Beckham. If you haven’t seen the movie, you have got to see it; no not because of its association with “Aloo Gobi” .

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Fish cooked in a spicy sauce, flavored with nigella seeds, hot green peppers and cooked in mustard oil is a recipe very close to my heart. Memories churn, my heart and body warm up, images slide by and the taste lingers as I savor the peppery fish curry with some hot steamed rice on this chilly winter afternoon.

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The Indian Curry has made it’s debut internationally a long time back, with the British, now having their own version of  Curry which has been adapted from the North Indian Curry. The spices, the myriad flavors & aroma of the curry, the texture of the variety of curry sauces & the immense versatility of it, makes it irresistible for the ones who have already learned to enjoy the Indian Food, & a thing of mystery for those who are in the zone who are yet to experience it!

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This one is a Treasure in my kitchen. A delicious preparation of Paneer(soft Indian cottage cheese) gently simmered in curried Palak(spinach), this dish is relished with hot naan breads or chapatis. Or serve it as a delicious side accompaniment to any meals. Me & my kids spoon out & eat atleast half a bowl even before we start with the bread:-D. The origination of this dish is from the Northern Parts of India but is enjoyed all over the country & all over the world.

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Ingredients:

1. 1 Cauliflower – Florets broken into pieces
2. 2 Medium Potatoes – cubed
3. 1/2 Onion Sliced
4. 1 tablespoon Ginger Paste
5. 1 tablespoon Garlic paste
6. 1/2 cup Tomato Puree
7. 2 tablespoons oil (to fry the potato & cauliflower)
8. 2 tablespoons oil
9. 1 big black cardamom
10. 1″ cinnamon
11. 2 cloves
12. 2 red dry chilis
13. 1 teaspoon fenugreek seeds (methi)
14. 1 teaspoon kasuri methi (Available in Indian Groceries)
15. 2 teaspoons turmeric (To coat the Potato & Cauliflower)
16. 1/2 teaspoon turmeric
17. Salt to taste
18. 1 teaspoon red Chili powder (optional)
19. 3 tablespoons heavy cream ( can substitute with 1/2 cup of whole milk)

Preparation:

turmeric coated

Coat the potatoes and cauliflower florets with 2 teaspoon of turmeric and a sprikle of salt and let it sit for about 15 minutes.

Fried Cauliflower & Potato

Heat oil and fry the potatoes and cauliflower in batches till they start to brown. Remove with slotted spoon and set aside.

In a pan, dry roast the cardamom, cinnamon, and clove. Add oil add the red dry chili and the fenugreek seeds.  Once they start to sizzle add the sliced onions and fry till they just start to brown.

Add the ginger paste, the garlic paste and the tomato puree. Add salt, turmeric and red chili powder to it. Fry till you see the oil leaving the sides of the pan. Add the cauliflower and the potato. Stir gently to mix, so all the tomato gravy coats the vegetables. Add half cup of water,  cover and cook till the potatoes and cauliflowers are tender but not mushy. Add the creme, and simmer for about another 10 minutes. Sprinkle kasuri methi on the top and gently mix.

cauliflower& potato with roti

Serve hot with roti or paratha.