Tag Archives: aloo

Aloo(ve Affair) Gobi

In my pantry today:

  • 3 c cauliflower florets
  • 3 c cubed potatoes
  • 2 Roma tomatoes
  • 1 small yellow onion
  • 2 large cloves garlic
  • 1 medium green chile
  • 1 tbsp virgin coconut oil
  • 1 tsp safflower oil
  • 1 tbsp ginger-garlic paste
  • 2 tbsp minced cilantro
  • 1 tbsp black mustard seeds
  • 1 tbsp cumin
  • 1 tbsp coriander
  • 3/4 tsp turmeric
  • 1/4 tsp salt
  • 1/8 tsp asafoetida

I forgot to get a prettier picture before this was all there was left in the pan. My bad.

After recently falling in love with this dish from my favorite local spot, I have had the usual seemingly-never ending infatuation with all of the reasons beyond its deliciousness why I am in love with it:

meatless! dairy-less!
cauliflower! potatoes!

Because though I am not a staunch vegetarian, I have been cutting back on meat enough to know what a difference it makes in my health to do so. To naysayers who decry vegetarians for that lack of essential dietary elements (protein! calcium!) I posit that you either click the links above, or research on your own what’s actually available as nutrients in all the stuff that grows outta the ground.

That being said, let me continue into this current love affair.

Ok, so prep is gonna take a bit over the skinny minute. Finely mince your onion, garlic, cilantro, chile (I just used a jalapeno) and tomato. Put oil in a pan on ML with chile, garlic and onions. Let cook until the onions are translucent; stir in turmeric so that everything begins to glow like the sun. Add mustard seeds, tomato and cilantro and dial it up to M until you hear the seeds crackling. Turn the heat back down to ML and stir in the ginger-garlic paste, cumin and coriander. Add tsp by tsp of water to this process if at any point you begin sticking to the pan (well, not YOU. You know what I mean.).

This is what my dish wants to resemble when it looks in the mirror.

So in the 15-20 minutes or so it takes for those onions to get translucent, get the stars of your show ready. Disarticulate a medium head of cauliflower, set aside. Peel potatoes and cut into bite-size pieces (I tried to strive for cubes, but I am also realistic about my fine motor skills).  Stir them into the (assumed ready) almost paste-like mixture in the pan. Once coated, it’s the florets’ turn. Stir in about 1/3c water to make their union more pleasurable. Add another 1/3c water and let the pan come to a gentle boil on M, then stir and reduce heat to ML until everything is fork-tender. Even were you to make some of the grievous missteps which I did not mention here (I am still learning you, potato.), this dish will garner silent smiles and 4 spoons!

 

Poor Man’s Saag Aloo (or, “Just Beet it”)

In my pantry today:

  • 3 c beet greens
  • 1 large baking potato
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 1 tbsp black mustard seeds
  • 1/2 tbsp kala jeera
  • 1/2 large Vidalia onion
  • 3 cloves garlic, minced
  • 1 15 oz can petite diced tomatoes
  • 2 c water
  • 2 tbsp ground brown flax
  • 4 tsp hot curry powder
  • 1/2 tsp cardamom
  • 1/2 tsp turmeric
  • 1/4 tsp asafoetida
  • 1/8 tsp cinnamon

Drink enough coffee and you too can be inspired to experiment with aplumb! Well, with beet greens… we don’t get actual plums from our CSA. I’ve never cooked with beets before, and had never even until recently been informed of the edible health contained in their greens. I bravely sallied forth having never cooked any type of greens before.

As with most good meals, start the marriage of oil and butter (vegetable ghee can be substituted for a vegan option) in a pan heating to ML. Once melted put in thinly sliced onion and garlic, mustard seeds and kala jeera. Let them simmer together for about 10m while you prepare your greens:

Thoroughly wash and dry the greens, then pick off bite size pieces from each leaf with a stout disregard for the stems. Set aside and turn your warm pan to M. Mix your water with flax, curry, cardamom, turmeric, asafoetida and cinnamon; once the mustard seeds begin popping stir in fistfuls of leaves until everything is coated and add the water mix. Bring to a boil on M then cover and let boil while you attend to the next step:

Peel your bigass potato and slice in 1/2″ rounds. Halve those rounds. Uncover the pan and add the undrained can of tomatoes; stir. Add the potatoes, ensuring everything is covered by liquid. Bring back to a boil then cover and let cook until the potatoes make you swoon with their delectable tenderness. This ended up being much more delicious than I’d even hoped and would have earned a glad 5 spoons if I didn’t feel like my work perfecting greens has only begun. So, because I need to keep my head in the game this can only earn 4 spoons.