A-La Aloo Gobi Matar: Indian Cauliflower Potato Casserole

I love Indian food. It’s colorful, in every sense possible. Not just the strong colors, but also the intense flavors, and the smells that wrap your entire home. After travelling through India I have understood, that also recipes could be quite conceiving. A dish with the same name can be done in dozens different ways, which hardly remind one another, even in the same town.

So I took the liberty to develop my own version of this wonderful classic. Its name entails the two main ingredients: Aloo (potato) and Gobi (cauliflower). Matar means peas, and this is my supplement to this dish, to give it some protein to let it be a meal by itself.

Ingredients:
3 medium potatoes
500g cauliflower florets
1 1/2 cups fresh or frozen peas
1/4 cup vegetable oil
1 bird’s eye chili
3 cm of ginger and 5 cloves of garlic, mashed together
Mustard seed, Thyme seed, Cumin seed (whole)
Kitchen king massala (or your favorite curry mix)
1/2 cup tomato puree
salt to taste

Heat your baking oven to 220 degrees. Start with steaminf the florets for 5 minutes, just to make them a bit soft, but still firm. Dice the potatoes, they should be large enough but still in bite size, 1-1.5 cm to each side. Heat the oil in a heavy pot and fry the potatoes from all sides. When they get a nice crispy coating, add the whole spices and mix. Then add the masala and garlic-ginger paste and mix well. Add 1/2 cup of water and mix fast to stop the process of frying.

Add the cauliflower and mix, let it be covered with the spices that will go in between the florets. Then you can add the tomatoes, peas, salt and chili, and add water until it get almost to the top of the veggies. The sauce should be rather thick. Bring to boil, reduce to medium flame and let it simmer for 10 minutes. Move to the oven, uncovered, and let the liquids reduce. The thick sauce will penetrate the cauliflower florets and give then a wonderful glaze of spices. It will be ready once the sauce is reduced and the top looks dry. Around 20-25 minutes.

Eat with naan or another kind of flat bread.

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2 thoughts on “A-La Aloo Gobi Matar: Indian Cauliflower Potato Casserole

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