After Mexican food, Thai food, and Indian food vie for second as my most favorite food. A few weeks ago my husband ordered a Veg Manchurian from our favorite Indian restaurant. It was delicious, but it was waaaaay too SPICY. I got the hiccups and couldn’t feel my tongue after 7 bites. Maybe it’s just my western palate, but I would have enjoyed it so much more if it lost some of its heat. So I decided to dive headfirst into Indian cooking! The ingredients sound complex, but it really is ALL about the spices. After perusing many a dozen recipes (both North and South Indian) I realized that most of the spices in this recipe are universally Indian/Middle Eastern, and by adding them to my pantry, I opened up a whole new world (or at least a dozen countries worth) of food!
Aloo Gobi is a simple dish made from cauliflower and potatoes. There are generally two kinds of Aloo Gobi, one made with onions and tomatoes, and one without. I love both, but this one is my favorite…mostly because I envisioned eating it over creamy coconut curried lentils! I added chickpeas or “chana” to bump the protein and it was delicious!
Baked Aloo Gobi with Chana
•2 medium russet potatoes, cut into 1” cubes
•1 medium head of cauliflower, cut into small florets
•1 14 oz. can chickpeas (chana)
•2 Tbsp Olive Oil
•2 tsp. ground cumin
•2 tsp. ground turmeric
•1 tsp. ground coriander
•¾ tsp garam masala
•¾ tsp dried fenugreek leaves
•¾ tsp amchur (dry mango powder)
•1 Tbsp. minced ginger
•1 Tbsp. minced garlic
•Pinch of asafetida (optional, but really great)
•Pinch of cayenne (adjust according to preference)
•1 tsp. (or more) kosher salt
•1 Tbsp. (or more) fresh lime juice
•½ cup chopped cilantro
1. Chop the cauliflower into small florets and put in large bowl.
2. Chop the potatoes into 1” cubes and add to the bowl. Add drained, rinsed chickpeas.
3. Mix spices until well combined. Remove Add spices to the vegetable mix; toss to coat.
4. Add olive oil, minced ginger, and garlic, to the bowl and toss well.
5. Let the vegetable mix sit for a minute or two.
6.Spread mixture in a large stoneware or 3” ceramic baking dish.
7. Bake at 400° F (204 C) for 20 mins, then cover with parchment and bake for another 15 mins or until tender. Taste and adjust salt and spices accordingly. Garnish with fresh cilantro, a dash of turmeric, and lime juice. And serve hot with any Indian bread.