Indian Cauliflower with Potatoes -- Gobi Aloo

This week at I Heart Cooking Clubs the theme is Spice Bazaar.  I decided to give Madhur Jaffrey's Gobi Aloo a try from her book Flavors of India.  I'd always heard this dish called Aloo Gobi and had tried it at restaurants before but never made it myself.

I'd say this definitely fits into the theme Spice Bazaar since I got to use five spices from my spice rack, one being a spice blend.

Cauliflower with Potatoes Banquet Style -- Gobi Aloo
adapted from Madhur Jaffrey's Flavors of India

1 large cauliflower (to yeild 18 oz florets)
2-3 medium potatoes, peeled (I used two but wish I would have used three)
8 tablespoons vegetable oil
3 medium sized onions, finely chopped (I do not like the texture of onions and used onion powder instead)
2 inch piece of fresh ginger, peeled and cut into very fine slices and then into very fine slivers
2 medium sized tomatoes, grated or very finely chopped
1/4 teaspoon cayenne pepper
1/2 teaspoon ground turmeric
1 and 1/2 teaspoons ground coriander
1-1 and 1/2 teaspoons salt (I forgot to add the salt and it was plenty flavorful)
1/2 teaspoon Punjabi garam masala
1/2 teaspoon ground roasted cumin seeds

Break the cauliflower into medium sized florets. Cut the potatoes lengthways into halves and then cut each half leghthways to get chunky chips.

Heat the oil in a wok or frying pan over medium heat. When hot, add the potatoes and fry them until they are medium-brown and just barely cooked through. (This took about 7- 10 minutes for me) Remove with a slotted spoon and drain on kitchen paper towels.

Put the florets into the same oil and fry until golden brown and just barely cooked through. (This took another 7-10 minuter, I think I took mine off a little early) Remove with a slotted spoon and drain on kitchen paper.  Remove all but 3 tablespoons of the oil from the wok or frying-pan (I did not need to remove any oil, only about 3 tbsp remained after frying the potatoes and cauliflower).

Put the onions and stir until they are light brown. Put in the ginger and continue to stir and fry until the onions are medium brown.

Add the tomatoes and keep frying until they turn soft and darker and the oil seems to separate from the sauce. Add the cayenne pepper, turmeric, coriander and salt. Stir and fry for a minute.

Put in the potatoes and florets. Stir to mix gently. Sprinkle a tablespoons of water over the vegetables (I used more like 1/4 cup). Cover. Turn the heat to low and cook gently for 3-5 minutes. Uncover. Add the garam masala and ground roasted cumin seeds. Stir gently to mix and turn off heat.

                                                                

I made this one day for lunch while picky husband was at work and the kids were at school. I knew they wouldn't be too keen on trying this, but I thought it was a delicious and very flavorful dish.  When I offered the Gobi Aloo left-overs with dinner they all did not want to try it!  Go figure. I was wishing I had some coconut rice to go along with it and will definitely pair those two together next time I give Gobi Aloo a go.