Sunday, June 17, 2012

Potato and Cauliflower Curry

Blog's Category: International, My Staple Food

Potato curry or Aloo Gobi is an Indian dish. But replace all those Indian spices with bay leaf and parsley and you'll get European style potato stew! That is why making this curry many years ago for a first time was not a huge challenge for me. When I got bored with one version I just switch to another! There is no much fuzz about this dish - ingredients are readily available, and spices are highly flexible to control level of heat or stretch from Indian to European version. So, feel free to be creative!

- Add fresh or dry chilies for kick!
- Add onion if you wish but it is not necessary here at all.
- Green peas can be omitted if you do not have it on hands. Although it is "fun" part of recipe, it brings some color and protein to the dish.
- You can add more or less water during cooking depending on how you like your curry - dry, moist or even soup-like consistency.

How to Serve
Serve hot, with or without some fresh herbs sprinkled on a top. It's great piping hot, right from a stove. It is still good next day although I noticed that cooked potato, in general, tend to be a little bit tougher next day.
Potato and Cauliflower Curry
Serves 6

2 tbs cumin seeds
2 tbs black mustard seeds
2 tbs yellow mustard seeds (optional)
6 potatoes, peeled in diced
1 small cauliflower, flowerets separated
1-2 cups of frozen peas
1/2 tbs cumin powder
1/2 tbs turmeric
3 tbs olive oil
1 tsp red chili powder (optional)
1/2 tsp salt

- In a large pot, on a low heat, cook cumin and mustard seeds until fragrant (about two minutes).
- Add olive oil, potato and 3 cups of water. On a high heat, bring it to a boil then turn heat down, cover and simmer for about 10 minutes, stirring couple times, until potato is almost cooked through.
- Add salt, cumin powder, turmeric powder, chili powder and cauliflower, stir and cook for 10-15 minutes. Add more water if needed.
- When potato and cauliflower are completely cooked, add frozen peas and cook for one or two minute.
- Adjust salt/spicyness level and you are done with curry! Enjoy!


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