Are you a fan of exploring recipes from different cultures? I know I am! One of my go-to sources for Indian cuisine recipes is the blogSimple Gluten Free Kitchen. The talented Balvinder offers a delightful array of all kinds of recipes, many of which are inspired by her Indian heritage. Of course all of her recipes also meet gluten-free standards.
Recently, I came across an interesting recipe for Jeera Aloo (cumin potatoes) on her blog. We love potatoes and enjoy Indian spices, so I had to give this tempting recipe a try!
Ordinary rice is transformed into extraordinary when cooked with cardamom and topped with aromatic toasted spices that are frequently used in Indian cuisine such cumin seeds, and mustard seeds.
This is a tasty way to serve cauliflower. I never thought I would be making an authentic Indian cuisine recipe. Cauliflower Aloo Gabi is a flavorful vegan side dish that is both beautiful to look at and outrageously delicious. Indian spices are rich and pungent adding quality nutritive value to this great side dish! ( Did you know that spices are high in antioxidants and nutrients?)
This was a first for me. As much as I love Indian food, I've only eaten Aloo Gobi in an Indian restaurant. Did I mention that this recipe is also gluten and grain free, making it perfect for my gluten free diet. Yes, it is real food, just the way I like it.
That's all you have to do. The most difficult part of this recipe was purchasing the spices. I always have turmeric and cumin in the house, and last year I invested in garam masala, (which is a combination of cumin, cardamom, coriander, black pepper, cinnamon, cloves and nutmeg) and I keep it in the freezer since I use it so infrequently.
You could certainly make your own garam masala, but if you don't already have all of the above spices, I think it's less expensive to just buy the combination. The garam masala really gives this dish the authentic Indian cuisine taste! You can keep it in the freezer and it will last for a year or more!
It's All in the Spices
The recipe itself just requires chopping of tomatoes, onions, garlic, and ginger and of course the cauliflower. See my notes below for an easy way to cut the cauliflower. To cut down on the work, I buy frozen cubes of garlic, ginger and cilantro at Trader Joe's, Whole foods, and even some supermarkets. I find them in the freezer section in small little packages.
I'm not sure what inspired me to try this recipe. I saw the it on Pinterest, and I was surprised how simple it looked to make. I had a large cauliflower on hand, some of the spices, and company coming for dinner. I wanted to make something a little different with the cauliflower and decided to give this exotic recipe a try.
I followed the how to photos on Cook With Manali and in 45 minutes the recipe was finished. I tasted it and it was really good! My company loved it over a bed of fluffy Basmati rice, Yum!
Success! Indian cuisine made right in my kitchen! What a treat.
Being vegetarian, I rounded out the meal with black beans,a delicious okra recipe, and a summer tomato salad.
Saute garlic, ginger, tomato, and onions in a skillet
Add turmeric, cumin, graham masala
Add steamed cauliflower and steamed potatoes ( do not overcook cauliflower)
If you have an instant pot- yes- it can be made in the Instant Pot - one pot no mess!! love my Instant Pot. Follow the link for How to Make Aloo Gobi in the Instant Pot
Judee Algazi @ Gluten Free A-Z Blog Prep Time:25 minutes Cook Time: 25 minutes Adapted from: Cook With Manali
Serves: 4 side dishes
Ingredients:
1 medium cauliflower, cut into chunk size flower-ettes
2 medium white potatoes, peeled and cubed small
2 Roma Type Tomatoes, diced
1 medium onion, diced
4 cloves garlic, peeled and chopped ( I used 2 frozen garlic cubes from Trader Joe's)
knob of fresh ginger, peeled and chopped ( I used 1 frozen ginger cube)
1/2 cup of vegetable broth or olive oil spray for sauteeing
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric ( careful- it stains)
1/4 teaspoon of garam masala ( go easy on this if you are not used to it)
1/4 cup of chopped cilantro or parsley
salt and pepper to taste Directions:
Steam the potatoes and cauliflower till almost soft- do not overcook cauliflower and set aside. ( start the potatoes first because they take longer than the cauliflower)
In a large skillet, sautee the onions and garlic in olive oil until slightly soft.
Add the tomatoes and ginger and continue to sautee until it becomes slightly saucy
Add the steamed cauliflower and potatoes, cumin, turmeric, and garam masala
Mix well, cover, and cook on a low heat ( stirring frequently) for about 10 minutes.
Place in a large bowl, toss with chopped cilantro or parsley and serve.
My Notes:
If you are not accustomed to garam masala go easy- you can always add more
How to cut a cauliflower- I Simply take the cauliflower ( you can even leave it in the wrapper) and bang it core down ( yes bang it) down on the counter. The core will separate from the flowerettes and then you can just separate them more easily. Then proceed to use it in any recipe.
Below is a Youtube I found on how to easily cut cauliflower if you don't want to use the Bang on Counter method.
Make This recipe in the Instant Pot- see my new recipe
How to use a knife to cut cauliflower easily
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