09.10.11_Aloo Gobi Chana

During our month of vegetarianism we had made multiple Indian dishes, the Paneer Tika Masala and the Vegetable Curry. When I found the recipe for the Tika Masala I also looked up other Indian dishes that may be good. I came across a recipe for for Aloo Gobi (potatoes and cauliflower), another one of Aarti Sequeria's recipes. I ended up not making it during the month of August since I had so many other recipes I wanted to try, but kept it on our list of recipes to make at some point.  Caitlin just moved into her new apartment on Saturday and I thought this would be a perfect opportunity to try this recipe since it was vegan and could serve as a housewarming gift for her.

This was honestly one of the easiest and quickest recipes I've ever made. First, mix the spices and water together to make the masala (spice mix). Then saute a serano pepper in some oil with cumin seeds. Add the masala and cook for a few minutes. Finally, mix in the potatoes, cauliflower, and water until everything is well mixed and the potatoes and cauliflower are completely coated. Cook for 20 minutes and that's it!
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I only made two modifications to this recipe. I decided to add chickpeas to the mix to make it a little more hearty, and I also used frozen cauliflower instead of fresh (we still had cauliflower leftover from when we made the Vegetable Curry). I served the Aloo Gobi, now Aloo Gobi Chana because of the addition of the chickpeas, with basmati rice and garlic naan. We celebrated Caitlin's move with a bottle of champagne and by eating Indian food while sitting on the floor, because she didn't have any of her furniture yet. Super classy.

Caitlin and Phillip enjoying some Indian on the floor.

1 comment:

Caitlin said...

Don't act like that wasn't the classiest meal ever.