Mummy's Aloo Gobi

I had some store-bought Naan sitting in the fridge and I really wanted to make a nice Subzi to eat with it. Tony usually prefers something wet with his naan, but I knew I wanted a somewhat drier vegetable. The dish I decided on was a great compromise. Moist enough to stick well to the naan and dry enough to not drip while eating. Cauliflower (New Veggie #38) is a seasonal winter vegetable in India and I remember cool winter afternoons when we would eat Aloo Gobi with fresh chapatis, straight off the griddle. Yum! 

Aloo Gobi w Naan

Prep Time: 20-30 min

Ingredients (2 Servings):

1. 1 head of Cauliflower, cut into bite-sized pieces (~1.5 cups)
2. 1 Idaho Russet Potato, peeled and diced into bite-sized pieces
3. 1 small Red Onion, diced (~1/3 cup)
4. 1/4 tsp Turmeric
5. 1-2 tsp Ground Cumin
6. 1-2 tsp Ground Coriander Seed
7. 4-6 whole pepper corns
8. 1 tsp dried Cilantro leaves 
9. 1/2 tsp Deggi Chili Powder
10. Salt, to taste

Directions:

Mix diced onions and potato together and dry roast in a pre-heated deep skillet for a few minutes. Add spices, except salt and dried cilantro, and mix well. Add a splash of water, as needed to prevent sticking. Now mix in the cauliflower and add another splash of water. Reduce heat to medium low, cover. Every few minutes, uncover, toss well and test cauliflower. Once fork tender, mix in dried cilantro leaves and add salt to taste. The final dish should be very moist with the potatoes almost crumbly and the onions well mixed into both the potatoes and cauliflower. If it feels dry, add another splash of water and mix well until well blended. Serve with fresh chapatis or warm naan. For an added kick ... sprinkle some Cholula Hot Sauce on top of the dish while still steaming hot!! That stuff kicks this dish by several notches into the world of amazing!! :)

Aloo Gobi w Naan

Nutrition Facts (Per Serving): Calories 92 (Fat Calories 4)

Total Fat 0.5 g; Carbohydrates 20.7 g; Fiber 3.8 g; Sugars 3.8 g; Protein 3.6 g