Spring is one of my favorite times of year here in Sonoma.The Farmers Markets are filled with the delicacies one doesn't get the rest of the year and at our place, planning has begun for this year's crops. But first, the last of the Winter harvest needed to be brought in. My cauliflower came fashionably late. In fact, I didn't think I was going to get any cauliflower this year, but after the heavy rains we've had the last month...there they were! I waited for a break in the rain to go out and cut myself a beauty.
Cauliflower is one of my favorite vegetables because there are so many ways one can prepare it that even the most die-hard cauliflower hater can find something they like. Because we've been pretty busy with launching The Chaunk I was looking for a very fast and easy recipe that would do the job for lunch. Good old Aloo Gobi to the rescue. I took my cauliflower and some fresh cilantro from my garden (it started raining again) ...
...and combined it with organic fresh peas (cheap and good this time of year) a few Yukon gold potatoes, and a red pepper.....Luncheon is served!
Cauliflower With Potatoes and Peas aka Aloo Gobi
Here's What You Need:
2 Tbs coconut oil or other vegetable oil
5 fresh green serrano chilies (I grow my own during the Summer then vacuum seal and freeze them for later use)
1 Tbs finely chopped peeled fresh ginger
1 cup of fresh peas, or frozen ones thawed
2 Yukon gold potatoes
1 red bell pepper finely chopped
1 tsp cumin seeds
1 Tbs coriander
1 tsp cumin
1/2 tsp salt (or to taste)
1/4 cup chopped fresh cilantro
1/2 tsp amchur powder (dried mango)
1/4 tsp garam masala
3 Tbs water
Here's What To Do:
Shell your peas (if using fresh ones).
Chop the serrano chilies and set aside.
Peel and chop the ginger/
Add the cumin seeds to the chopped ginger and set them aside.
Mix the ground cumin, coriander and turmeric together in a small bowl and set them aside.
Wash and dry the cauliflower. Trim it and cut it into florets.
Place the cauliflower pieces into the bowl with the peas.
Wash and quarter the potatoes.
Chop the red bell pepper into small pieces mix it with the cilantro and set it aside.
Heat your pan or kadhai over a medium/hot heat.
Add in the vegetable oil.
When the oil is hot toss in the chopped serrano chilies.
Stir them around for about 30 seconds or so until they sizzle, then add the cumin seeds and ginger. When that starts to sizzle, add in the coriander, cumin, and turmeric.
Stir everything around so the oil and spices are well mixed, then add in your cauliflower, potato, and pea mixture...
...along with 2 Tbs of water.
Cover the pan and stir fry everything over a high heat for about 3 minutes, then lower the heat to medium and let everything cook for about 20 minutes or so until the potatoes are soft. Check on things and stir once in a while so nothing burns or sticks. If you need to add another Tbs or so of water go ahead and do so.
When the potatoes have softened, add in the red bell pepper and cilantro...
...and the amchur powder.
Put the lid back on and cook for about 5 minutes.
After that time, take the lid off, give everything a good stir and place it in a serving dish.
Add the 1/4 tsp of garam masala, then stir everything again.
And serve it up!
Spicy, delicious, and made with the freshest stuff one can get this time of year, Aloo Gobi is a great dish served just with rice and chapatti, or as the vegetable accompaniment to any Western style meat and veg dinner.
For a how to kit to cook these and other delicious easy Indian dishes visit The Chaunk
Coming up next, taking advantage of Springtime produce bargains, follow along on Twitter @kathygori