In this version of Aloo Gobi, the potatoes and cauliflower are roasted - delicious!
In my ongoing quest for crave-worthy veggie side dishes, I’m happy to announce – “Good news, we have another winner!”
This quick and easy Indian recipe - from Bon Appetit - brings together roasted vegetables (potatoes and cauliflower) and sautéed aromatics, then finishes the dish with a kiss of citrus and fresh herbs. That’s it. Seems almost too simple considering the flavor powerhouse that results. The whole is most definitely greater than the sum of its parts.
Let's have a closer look at those luscious vegetables!
My changes:
- I did not have the asafetida and substituted a pinch of garlic powder instead.
- I roasted the cauliflower and potatoes on separate pans in case one cooked faster than the other. But if all the veggies fit on one, there’s really no need to dirty multiple pans.
- Cilantro is traditional in Indian cooking, but Dear Partner is not fond of it so we swapped parsley instead.
Does anyone else feel overwhelmed by the state of the world today? Between disease and injustice and the unknown, there’s a lot to manage. I confess, sometimes all I want is to retreat into a cocoon with my music, a bowl of good food, and maybe a glass of wine.
Today’s jazz playlist features music by Indian composerJohn Mayer, whose work brought jazz and traditional Indian music together.
RSS Feed