Indian Food – Gobi Aloo (Translated: Cauliflower and Potatoes)

Indian restaurants give Indian food a bad rep. People are naturally inclined to think that Indian food is butter-y or oily or fatty because of restaurant-type foods like “chicken tikka masala” or “daal makhani.” Well, thanks to my lovely mother, I’ve learned (and plan to continue on learning) how to get the same great taste without all the added (read: unnecessary) fat.

Today, I made gobi aloo (simply cauliflower, potatoes, and a ton of delicious spices). Occasionally, we swap the potatoes for carrots to make it a little less starchy, but I wanted to keep it as close to the traditional recipe as possible. I didn’t use a ton of potatoes anyway.

One head of cauliflower and 5 red potatoes (regularly potatoes can be used as well – I used these cause they’re starting to get soft and smushy).

Ingredients:

One head of cauliflower

5 red potatoes

1/2 tbsp. cumin

1/2 tbsp. paprika

1/2 tbsp. red chiles

1/2 tbsp. coriander powder

1/2 tbsp. tumeric

1/2 tbsp. garlic

1 tbsp. chopped ginger

Salt to taste

Directions:

1) Cut up the cauliflower into florets (or buy them pre-cut) and chop up the potato into slices.

2) PAM Spray the pan and place it on top of medium heat (Okay, I used PAM spray instead of olive oil because I felt like I got enough of my healthy fats for the day with my other meals. You can absolutely use olive oil instead of cooking spray (might turn out a little less dry)).

3) Add cumin to the pan and wait for about 2 minutes until it gets golden brown:

1/2 tbsp. of cumin until it gets golden brown

4) Once the cumin’s brown and toasty, add all the other spices (ginger and garlic included). Let the spices settle in for a minute and mix them up all together:

5) Dump in your cauliflower and potatoes and mix it really well. Because I used PAM spray, I had to add about 1/2 cup of water to help with the steaming process.