We ’ve been gifted a bumper craw of cauliflower this season . In addition to give ourpizzas with a cauliflower crust , we could n’t pass up mixing our last few heads of cauliflower with some potatoes we pulled out ofstoragefor our own variation of a creamy Amerindic cauliflower potato curry called Aloo Gobi Masala .
As the first serious stale front moves through our field , this mild and flavorful recipe furnish the perfect warming repast . Served with naan or chapati bread for outdo , as done in India , or accompanied by rice , it ’s tasty , satisfying and filling . We ’ve retain the heat stratum low in our recipe so kids or adults who avoid spicy nutrient can still enjoy it .
The name for this Indian dish number from aloo ( potato ) , gobi ( cauliflower ) and masala ( blend of spices ) . If you want to go all in during preparation , use a howitzer and pestle to crunch the whole spiciness and make fun them ( in a juiceless cooking pan ) to bring out their flavor even more .
Recipe: Cauliflower Potato Curry (Aloo Gobi Masala)
Yield: about 7 servings
Ingredients
Preparation
Boil potatoes until nearly cook , before they start die apart . set up aside .
Place cauliflower in pot of boiling water with elan of salt . Turn off high temperature , cover and blanch , let cook for about 8 minutes . Cauliflower should be al dente . waste pipe and prepare aside to foreclose over - preparation .
While Brassica oleracea botrytis is cooking , use a food central processing unit to pulsate tomatoes and cashews into a library paste . Set aside .
In wok or orotund saucepan with 1 tablespoon vegetable oil , cook blanched Brassica oleracea botrytis over medium - in high spirits heat , wrick often to brown outside . withdraw from heat and set by .
In same pan over intermediate - high heat , add 2 tablespoons crude oil . When shimmering , add bay leaf and caraway germ , and manipulate for until aromatic , about 1 second . Then turn down hotness to medium , and sauté onion plant until translucent and gently browned , stirring often to preclude combustion .
Once onion plant are cooked , shake in Lycopersicon esculentum - cashew library paste , garlic , left over spices , chilli paste and H2O . Stir to coalesce ingredients well . tally brown cauliflower and potatoes , shake well to altogether coat , and simmer over medium heat . After about 5 minutes , stir in Milk River and yogurt . Simmer until cauliflower and potatoes are completely make but before either set off to unwrap apart or get mushy , about 5 hour .
do immediately over Elmer Reizenstein or with naan or chapati bread . Garnish with a branchlet of coriander or parsley .
Get more cauliflower recipe from HobbyFarms.com :
