Laura is a good friend of mine, and a Doctor of Chinese Medicine! She lives in Florida and owns a business "Laura The Pet Nanny" :)
She has traveled the world and is full of great knowledge and interesting facts. She is one of the most fun and interesting women that I know!
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| Laura (left) and friend :) |
Thanks for the great recipe, Laura...we look forward to more!
Gobhi Alu (same as Aloo gobhi) Cauliflower & Potatoes
This is from a recipe book called "From mom with love.... a complete guide to indian cooking" by Pushpa Bhargava.
I've always loved aloo gohbi and this recipe is even better. I, as normal, couldn't resist tweaking the recipe, but its was only by adding onions & some fresh spinach.
This recipe serves 4 (that's what it said, but I think you could get 6 servings)
Preparation time: 20 min
Cooking time: 20 min
Ingredients:
5 TBSP oil (I always cook with coconut oil, it makes everything taste much better, but isn't so strong in any recipe that you really notice)
1/4 tsp cumin seeds
pinch of asafetida (I omitted as I didn't have)
1/4 tsp turmeric pwd
1 TBSP ginger, finely chopped (optional - I included)
1 cauliflower, cut into two inch pieces
2 medium potatoes, peeled and cut into 1 inch pieces
1 tsp salt
1/2 red chili pwd (indian chili or cayenne - not chili pwd we use in chili)
2 tsp coriander aram masal
1 tsp dry mango powder (amchur) (I imagine that you could omit this if you don't have)
1/2 tsp garam masala
2 TBSP coriander, chopped (I used the fresh thats in a tube)
** 1 medium onion, sliced
a couple handfuls of fresh spinach
Method:
Heat oil in pan over medium heat, add cumin seeds, asafetida, turmeric pwd and ginger. When cumin seeds start to pop, add cauliflower, potatoes, onion and salt. Stir and cover. Cook until cauliflower and potatoes get some, stirring occasionally. Add the rest of the spices and the spinach leaves, reduce heat to low and let cook for another 5 minutes. Garnish with chopped coriander (or just blend in while in the pan).
I've always loved aloo gohbi and this recipe is even better. I, as normal, couldn't resist tweaking the recipe, but its was only by adding onions & some fresh spinach.
This recipe serves 4 (that's what it said, but I think you could get 6 servings)
Preparation time: 20 min
Cooking time: 20 min
Ingredients:
5 TBSP oil (I always cook with coconut oil, it makes everything taste much better, but isn't so strong in any recipe that you really notice)
1/4 tsp cumin seeds
pinch of asafetida (I omitted as I didn't have)
1/4 tsp turmeric pwd
1 TBSP ginger, finely chopped (optional - I included)
1 cauliflower, cut into two inch pieces
2 medium potatoes, peeled and cut into 1 inch pieces
1 tsp salt
1/2 red chili pwd (indian chili or cayenne - not chili pwd we use in chili)
2 tsp coriander aram masal
1 tsp dry mango powder (amchur) (I imagine that you could omit this if you don't have)
1/2 tsp garam masala
2 TBSP coriander, chopped (I used the fresh thats in a tube)
** 1 medium onion, sliced
a couple handfuls of fresh spinach
Method:
Heat oil in pan over medium heat, add cumin seeds, asafetida, turmeric pwd and ginger. When cumin seeds start to pop, add cauliflower, potatoes, onion and salt. Stir and cover. Cook until cauliflower and potatoes get some, stirring occasionally. Add the rest of the spices and the spinach leaves, reduce heat to low and let cook for another 5 minutes. Garnish with chopped coriander (or just blend in while in the pan).
**
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