Aloo Gobi

This week I will be showing a few new Indian meals I made recently. None of these are strictly traditional. For instance, today’s dish should include green peas, but I didn’t have any, so I did it without. If you have some, feel free to throw them in. I also added egg on top to add a protein.

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This was a nice comfort-food dish. It also works well for winter, because all of these ingredients are easy to find. You could also easily add chicken to this. On Wednesday I will share a chicken dish that pairs well with today’s and Friday’s vegetable dishes.

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Directions for Aloo Gobi

  • 1.5 pounds white or gold potatoes, cut into ¾ inch pieces
  • 1 head of cauliflower, cut into bite-sized pieces
  • 2 cups chopped mushrooms
  • Olive oil
  • All-purpose seasoning
  • 1 teaspoon minced garlic
  • ½ teaspoon minced ginger
  • ½ teaspoon cumin
  • ½ teaspoon yellow mustard seeds
  • ½ teaspoon ground coriander
  • A few sprigs of fresh rosemary
  • Salt and pepper
  • 1 large tomato, chopped
  • 2 green onions, chopped

Preheat the oven to 400 degrees. Mix together the potatoes, cauliflower, and mushrooms with some all-purpose seasoning and olive oil. Spread the mixture on a lined baking sheet. Bake for about 40 minutes, to roast the vegetables.

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In a large pot, such as a Dutch oven, place the roasted vegetables with some oil on the bottom of the pot. Heat over medium heat, continuing to cook and stir until the vegetables are softened.

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Add the garlic, ginger, cumin, mustard seeds, coriander, salt, and pepper.

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Continue stirring and cooking for a few more minutes. Then, stir in the rosemary, tomato, and green onion and cook just until the tomato is softened.

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Serve with soft-boiled eggs on top, if desired.

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Directions for Aloo Gobi (without pictures)

  • 1.5 pounds white or gold potatoes, cut into ¾ inch pieces
  • 1 head of cauliflower, cut into bite-sized pieces
  • 2 cups chopped mushrooms
  • Olive oil
  • All-purpose seasoning
  • 1 teaspoon minced garlic
  • ½ teaspoon minced ginger
  • ½ teaspoon cumin
  • ½ teaspoon yellow mustard seeds
  • ½ teaspoon ground coriander
  • A few sprigs of fresh rosemary
  • Salt and pepper
  • 1 large tomato, chopped
  • 2 green onions, chopped

Preheat the oven to 400 degrees. Mix together the potatoes, cauliflower, and mushrooms with some all-purpose seasoning and olive oil. Spread the mixture on a lined baking sheet. Bake for about 40 minutes, to roast the vegetables.

In a large pot, such as a Dutch oven, place the roasted vegetables with some oil on the bottom of the pot. Heat over medium heat, continuing to cook and stir until the vegetables are softened. Add the garlic, ginger, cumin, mustard seeds, coriander, salt, and pepper. Continue stirring and cooking for a few more minutes. Then, stir in the rosemary, tomato, and green onion and cook just until the tomato is softened.

Serve with soft-boiled eggs on top, if desired.

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