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Tag: fenugreek seeds

Achari Gobi Aaloo- Cauliflower and Potatoes Sauteed in Pickling Spices

Acari Gobi As I have mentioned many times before, my darling husband loves cauliflower. To say he loves it, is an understatement. I like it as well but don’t make it often enough for him. I keep trying to explain to him that I need new ways of cooking the same vegetable if I want to post the recipe on the blog.

I found a fabulous looking head of cauliflower at the supermarket and picked it up immediately. I wasn’t sure how I was going to cook it. As I was going through my pantry, I came across some Indian condiments including spicy pickles. Most Indian pickles consist of fennel, cumin and onion seeds, etc.

I decided to use these spices in the cauliflower dish and make it with potatoes- which is the classic combination most people are familiar with.

I also used mustard and fenugreek seeds with a combination of onion, ginger, garlic and tomatoes. This is the type of dish you will find at Indian weddings in India. It’s rich, vibrant and full of flavor. It is also very appealing to the eye and did I mention delicious! The sweet cauliflower is a great complement to the flavorful spices in there.

I cannot tell you how my husband devoured this dish. He didn’t want me to share it with anyone- which I normally do since I churn so much food out of my kitchen- I like to give some away. He wanted to have it all to himself and asked me to make this dish again.

I guess its back to drawing board for me- trying to come up with new cauliflower recipes…. Enjoy- this one is a keeper.

  • 1 large head cauliflower, cut into florets
  • 3-4 white potatoes, cut into wedges
  • 3 tablespoons extra light olive oil
  • 1 teaspoon onion seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon mustard seeds
  • ½ teaspoon fenugreek seeds
  • 2 medium white onions, sliced
  • 3 garlic cloves, sliced
  • 3 inch ginger, sliced thin
  • 3 serrano chilies, deseeded and sliced
  • 1 cup crushed tomatoes
  • 2 teaspoons salt
  • 1 teaspoon turmeric
  • ½ teaspoon cayenne pepper
  • 2 teaspoons coriander powder
  • 2 teaspoons garam masala
  • ½ cup cilantro, chopped

In a large wok like pan, heat the olive oil. Add the onion, cumin, fennel, mustard and fenugreek seeds. Saute for a minute on high heat, or till the seeds begin to sizzle. Add the onions and sauté for 2-3 minutes on medium high heat. Add the garlic, ginger and Serrano chilies. Saute for 5-7 minutes on medium heat, stirring constantly. Add the crushed tomatoes and cook for another 5 minutes on medium heat. Add the cauliflower and potatoes. Mix well and add the salt, turmeric, cayenne pepper, coriander powder and garam masala. Mix well, turn the heat to low and cover and cook for 15 minutes. Take the lid off to check if the potatoes are tender. Turn the heat up and cook the excess moisture accumulated at the bottom of the pan. Stir and cook for 3-4 minutes on high. Check for seasonings and add the cilantro before serving.

Dry Spice Shrimp Curry

Shrimp Coconut Curry I have been making this shrimp dish for at least six or seven years. I remember one of my husband’s friend had come over for dinner. He and his wife are from Switzerland and were living here in the US for a few years. They loved Indian food and wanted to come over for a meal. I made this dish for the first time then and haven’t stopped since. He devoured the dish and actually finished it. Even years after that meal, he talked about it anytime we met.

I made this dish since it was very different than my usual shrimp concoctions- which tend to be more North Indian style. This one has coconut milk but also has a very interesting mix of spices. The cumin seeds, peppercorns, fenugreek seeds and the dry chilies are roasted and then ground to a powder. The mix is then cooked with the onions, ginger and garlic. The spice mix gives the dish a very earthy, almost sweet and spicy flavor. It has flavors found in dishes from Kerala– South of India.

I am fascinated by all the seafood and meat dishes in the South of India. The flavors and spices are so different than what I grew up with in the North. I am always trying to find new recipes to cook and enjoy! This is definitely one of them. It’s in my repertoire, especially when we are entertaining.

We had friends coming over and so I made this dish amongst others- it was a big hit as usual. Definitely give it a try next time you entertain…

  • 1 pound jumbo shrimp, cleaned with the tails off
  • 3 tablespoons extra light olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 2 inch piece of ginger, minced
  • 10 to 12 curry leaves
  • ¼ cup crushed tomatoes
  • 1 cup coconut milk
  • Salt

Spice Mix

  • 1 teaspoon cumin seeds
  • ½ teaspoon peppercorns
  • ¼ teaspoon fenugreek seeds
  • 2-3 dry red chilies

 

  • ¼ cup chopped cilantro for garnish

Dry roast cumin seeds, peppercorns, fenugreek seeds and red chilies in the oven or on the stove until they are aromatic. Let cool and grind them in a spice grinder to form a powder. Keep aside.

In a large saucepan, heat the olive oil on high heat. Saute the shrimp for about 30 seconds on each side. Take out and keep aside. In the same oil add the onion, ginger and garlic. Saute on medium heat for 2-3 minutes. Add the dry spice mix and sauté for 2-3 minutes. Add the crushed tomatoes and coconut milk. Mix well and cook on medium heat for about 5 minutes. Add the shrimp and salt. Cook for another minute or so, careful not to overcook the shrimp. Garnish with fresh cilantro.