Aloo Gobi
Aloo Gobi (Potato-Cauliflower) is an traditional Indian Dish, although you can find many different variations of it. I prefer to make mine with tomato and peas, though you could certainly omit these ingredients to keep this dish more simple. I also used saffron in my recipe, although traditionally tumeric is used and is the cheaper route to go. Most of the spices in this dish are easily found these days in supermarkets. This is a very simple and delicious dish and goes well with a side of basmati rice, or Indian flat bread such as naan.
INGREDIENTS:
2 medium baking potatoes, peeled and diced
1 medium head of cauliflower, cut into bite sized pieces
1 medium onion, chopped
1/2 Cup frozen peas
3 tomatoes, chopped
2 garlic cloves, minced
1 Tsp ginger paste
2 Tbsp vegetable oil
1 1/2 Tsp garam masala
2 pinches of saffron
1/2 Tsp red chili powder (cayenne pepper)
1 Tsp cumin
1 Tsp cumin seeds
1 Tsp ground coriander
salt, to taste
fresh cilantro, for garnish
Par-cook the potatoes and cauliflower by either microwaving a few minutes each in a covered microwave safe dish, or by boiling in water a few minutes. Set aside.
In a large skillett heat the vegetable oil over medium-high heat. Add in the cumin seeds and fry until they begin to sizzle. Next add in the onion and fry until it begins to beginning to brown, about 6-8 minutes. Add in the ground coriander, cumin, cayenne pepper, saffron and garam masala and stir well to combine with oil and onions. Add in the garlic and ginger paste, cook 1-2 minutes and then add in the tomatoes and cook another five minutes.
Next add in the potatoes and cauliflower and season with salt. Stir well to incorporate everything. Cover and simmer over medium heat until the potatoes are tender, about 10 minutes. Turn off the heat and allow to rest covered an addition 10 minutes prior to serving. Garnish with fresh chopped cilantro.
Easy Samosas
I LOVE samosas! However, they traditionally take quite some time to make so I don’t get to make them as often as I’d like. Last weekend I was at a local pub and ordered their samosas. I was quite surprised when they brought them out because they were in wonton wrap instead of their ususal pastry exterior. I tasted one, and it was incredibly delicious and I was excited that I had found a new (and FAST) way to make one of my favorite foods. I hope you enjoy too!
Ingredients:
wonton wrappers
1-2 green chilies (depending on your heat preference), finely minced
1″ ginger, finely minced
2 large baking potatoes, peeled, diced and boiled just until tender
1/2 onion, finely diced
1 tsp garam masala
1/2 tsp cumin
1/8 tsp cayenne pepper (optional)
2 Tbsp vegetable oil, plus more for frying
salt
water (for sealing the wonton wrappers)
Heat the 2 Tbsp oil in a large skillet over medium-high heat. Add in the onion and ginger and cook until it begins to caramelize (about 5 minutes). Add in the chili pepper, garam masala, cumin, cayenne pepper and salt, cook until fragrant (about 1 minute). Add in the potatoes and cook another 5 minutes and then add in the peas and cook another minute or two.
In a large pan, or deep fryer, heat vegetable oil to 350 F. Add in enough oil to cover the samosas.
Place a bit of the filling into the center of each wonton wrap, making sure not to overfill them. Brush the edges with a bit of water, and fold the wonton wrap to make a triangle. Seal the edges by pressing down lightly.
Fry in the oil until golden brown. I do not recommend walking away, as they cook pretty fast.
Serve with your favorite chutney and cucumber raita.
