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Achari Gobi Aaloo- Cauliflower and Potatoes Sauteed in Pickling Spices

December 15, 2009

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.