Aloo gobi

Indian cauliflower and potatoes. Adapted from smitten kitchen and VahRehVah

1 head of cauliflower, cut into little florets
250 g Yukon Gold potatoes, peeled and cut into cubes
tomatoes, chopped (I only had canned “chili” beans)
some green peas
5 glugs of vegetable oil
salt
grated fresh ginger
2 garlic cloves, minced
minced fresh jalapeño (even green chili is not in season here)
1 medium onion, finely chopped
cumin seeds, garam masala, ground coriander, turmeric, cayenne/red chili powder
1/2 cup water
fresh cilantro (also not in season here!)

  1. Heat oil in a pan, saute cumin seeds and ginger-garlic paste for a minute, then add crushed tomato, onion, green chilli, turmeric, cook till it sizzles. Add the rest of spices mixed in the water, add potatoes, cauliflower, and salt. Fry for a few minutes.
  2. Lower the heat, cover, and simmer for about 15 minutes until the vegetables are cooked.
  3. Serve hot with naan, chapati or roti.

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~Jessica

Cauliflower gratin

Adapted from Ina Garten

1 head cauliflower, steamed
Kosher salt
75 g unsalted butter, divided
3 spoons all-purpose flour
475 mL milk, heated
freshly ground black pepper
grated nutmeg
some freshly grated Gruyere (we used Gouda because)
some freshly grated Parmesan

 

It would have been nice to add fresh bread crumbs, but we missed the boat on that.

~Jessica