When I became vegan my eyes opened up to the many different foods of the world.
When I was introduced to Indian food at The Bombay Bar and Grill I was in awe of the plates, the smell of the spices and the allure of trying something new. I enjoyed my time there, they were very kind and to my surprise, most of their food on the menu was, in fact, Vegan or Vegetarian.
After that night I knew I had to learn to cook this delicious food. I went to World Market and I bought my first spice box, I was so proud of myself and excited about learning how to cook Indian food. A friend filled it up with more than enough spices, so much I had to get another one. The thing is she never told me what spices they were, after a bit of freak out I went to work, I spent time googling the spices she had given me and tasting them, until I finally became an expert on my spices, In the end, I realized this was the best gift I was ever given. Let me tell you Cumin seeds didn’t look like I expected them to look and these black specks that confused me were called Nigella seeds & fenugreek wasn’t so fun on my teeth, but I did it!! I figured them out, I and I was ready to cook.
I googled and found a cook book called “Vegan Richa’s Indian Kitchen” & the whole world of vegan Indian cooking opened up to me.
I love making Indian food, it’s quick and fun as long as you have all of your food cut up, measured and laid out before you start to cook (in cooking school they called it “Mise en place” Fancy French word for “putting in place”) Especially your spices. Making Indian food is fast and quick but if you aren’t ready you can really mess it up.
With all this being said I am going to try to make this recipe written out as easy to follow as possible. I paired this dish with balsamic grilled artichokes.
by: Vegan Richa
GOBI ALOO – CAULIFLOWER & Potatoes
- 2 teaspoons safflower or other neutral oil (omit for oil free using veggie broth instead)
- 1 (2-inch) knob of ginger, minced
- 3 cloves garlic, minced
- 1 hot jalapeño chile, finely chopped
- 3 tablespoons water
- 2 1/4 cups white or yellow potatoes, diced
- 3 cups small cauliflower florets
- Dry Spices
- 1/2 + 1/4 teaspoon cumin seeds, divided
- 1 teaspoon ground coriander
- 1/4 or more teaspoon cayenne (choose your heat)
- 1/4 + 1/4 teaspoon ground turmeric, divided
- 3/4 to 1 teaspoon salt
- 1/2 teaspoon Tandoori or Chaat Masala
- 2 tablespoons chopped cilantro
- 1 teaspoon lemon juice
- Make sure you have all your ingredients ready. Heat the oil or broth if using oil free in a large skillet over medium heat. When hot, add the cumin seeds and cook until they start to sizzle, about 1 minute.
- Add the ginger, garlic, and jalapeño chili. Stir every few seconds and cook until the garlic turns golden, about 2 minutes.
- Mix the coriander, 1/4 teaspoon of cumin, teaspoon mustard seeds, cayenne, and 1/4 teaspoon ground turmeric in 2 tablespoons water and add to the skillet. Cook until the spices become fragrant, about 2 minutes.
- Add the potatoes and cauliflower and mix well to coat, add more water tablespoon at a time if needed. Cover and cook for 7 minutes over medium heat. Stirring once and cover and cook for 7 more minutes.
- Sprinkle with the salt, 1/4 teaspoon turmeric and dry chaat powder and mix well. Add a tablespoon at a time of water to deglaze pan.
- Reduce the heat to medium-low and cook until both the potatoes and cauliflower are tender to your preference, about 10 to 15 minutes.
- Garnish with cilantro and lemon juice and serve.