Saturday, October 14, 2006

Gold in a Bowl

Continuing on with my color-themed thread titles, I am indeed cooking by color as my lunch today was lovingly golden.

The luminscence of my dish comes from the gorgeous spices of India.

123. Spicy Potatoes and Cauliflower (Aloo Gobi) - *Indian*

I had some cauliflower leftover from the soup, so thought it was smart to use it up for this recipe. As with many Indian dishes, the spices were left to develop and then the rest of the ingredients were added.

So, I heated up some light olive oil and butter in a non-stick pan. Then, I added cumin (Tom says to add cumin seeds, but I didn't have any), garlic and ginger. I let these fry for a minute or so, and then I added garam masala, turmeric, salt and chilli flakes. For the heat, Tom recommends green chillies actually but I am a woose when it comes to spicy foods. Then some chopped waxy potatoes go in along with some chopped cauliflower. Finally, water is added along with tomato purée. This is left to simmer covered until the potatoes are tender, and the aloo gobi is finito!

I topped the aloo gobi with chopped parsley and waited for it to cool down a bit so I can dig in.

This is really lovely and with a nice spicy kick. Did wonders to my sinus infection! LOL! Tom says this could be eaten cold for a retro potato salad in the summer. I'm inclined to agree with him. This dish is fierce and would be welcome at any type of occasion.

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