Aloo Gobi
Nothing to do with deserts in Mongolia! In Hindi, Aloo = potato and Gobi = cauliflower. Got it? Good. Now go make this very tasty and simple dish from the Indian subcontinent!
3 medium Potatoes, diced or sliced (I used an equivalent amount of Baby Potatoes)
1 medium head Cauliflower - cut into small florets
1 Onion, diced
2 medium Tomatoes, chopped
1-1/2 tsp minced fresh Ginger
1 tsp Coriander
1/2 tsp Cumin
1/2 tsp Turmeric
1/2 tsp Amchur Powder
1/4 tsp Red Chili flakes
1/4 tsp Gram Masala
Par cook the potatoes and cauliflower as shown, but don't let the cauliflower get soft. You can pan fry them, but I roasted mine in the air-fryer 25 minutes @400 for the potatoes and 15 minutes for the cauliflower.
In your large skillet, fry the onions with the cumin until they start to go translucent. Then add the tomatoes and ginger and cook another minute or two.
Reduce heat to medium low. Add the turmeric, chili, coriander and amchur powders, cover and let everything cook a couple minutes. If it looks to be sticking, add a tablespoon or two of water, but you don't want a soup; this should be a dry dish in the end.
Lastly add the potatoes and cauliflower and garam masala, and stir to combine.
1/2 tsp Amchur Powder
1/4 tsp Red Chili flakes
1/4 tsp Gram Masala
Par cook the potatoes and cauliflower as shown, but don't let the cauliflower get soft. You can pan fry them, but I roasted mine in the air-fryer 25 minutes @400 for the potatoes and 15 minutes for the cauliflower.
In your large skillet, fry the onions with the cumin until they start to go translucent. Then add the tomatoes and ginger and cook another minute or two.
Reduce heat to medium low. Add the turmeric, chili, coriander and amchur powders, cover and let everything cook a couple minutes. If it looks to be sticking, add a tablespoon or two of water, but you don't want a soup; this should be a dry dish in the end.
Lastly add the potatoes and cauliflower and garam masala, and stir to combine.
Cook another couple minutes to heat things through. Serve by itself or with rice or lentils.
Aloo Baingan
Another classic Indian curry of potatoes (aloo), eggplant (baingan) and spices. Tasty and filling. This will also go in my regular rotation of dishes!
1 Medium Eggplant, diced 1/2" cubes
1-1/2 lbs Baby Potatoes, quartered
1-1/2 cups fresh Tomato puree -- I used some wonderful dark red heirloom tomatoes
1 medium/large Tomato diced 1/2"
1 tsp grated fresh Ginger
1 Tbsp Coriander powder
1/2 tsp Sweet or Hot Paprika (your choice)
1/2 tsp Turmeric
1/2 tsp Cumin powder
Roast the eggplant for about 15 minutes @ 400F. Roast the potatoes for about 25 minutes, and reserve both.
1-1/2 lbs Baby Potatoes, quartered
1-1/2 cups fresh Tomato puree -- I used some wonderful dark red heirloom tomatoes
1 medium/large Tomato diced 1/2"
1 tsp grated fresh Ginger
1 Tbsp Coriander powder
1/2 tsp Sweet or Hot Paprika (your choice)
1/2 tsp Turmeric
1/2 tsp Cumin powder
Roast the eggplant for about 15 minutes @ 400F. Roast the potatoes for about 25 minutes, and reserve both.
Chop the tomatoes and take them for a nice long spin to make the sauce. Reserve. Combine the spices with a couple Tbsp of water, to make a paste.
Can be served with rice but it really doesn't need the extra starch -- unless you do!
Butternut & Beet Soup
When I make butternut soup, I normally use the long seed-free end, and reserve the bulbous seed-filled end for other applications. This time I decided to de-seed and peel the end and use it in its own soup -- with fresh roasted beets.
1 Butternut Butt, seeded, peeled, cubed and microwaved on Hi for 6 minutes
1-2 Beets, peeled and roasted for 30 minutes @ 400F
1 Sweet White Onion, peeled and diced
1/4 cup chopped Fresh Ginger
5 cups vegetable broth or water
1 Butternut Butt, seeded, peeled, cubed and microwaved on Hi for 6 minutes
1-2 Beets, peeled and roasted for 30 minutes @ 400F
1 Sweet White Onion, peeled and diced
1/4 cup chopped Fresh Ginger
5 cups vegetable broth or water
1-2 Tbsp Za'Atar spice blend
Optional -- 1-2 Tbsp Lime juice, or juice of one lime
Optional -- 1-2 Tbsp Lime juice, or juice of one lime
DIY Skyr (See my May 25th 2022 post) to garnish
Put everything together except the skyr, bring to a boil and cook for 30 minutes to marry the flavors.
Put everything together except the skyr, bring to a boil and cook for 30 minutes to marry the flavors.
Plate the ruby red goodness and garnish with skyr as desired.
Serve with biscuits or crusty bread to mop up the last delicious drop.
Imam Fainted
Imam Biyaldi, or The Imam Fainted With Delight When First He Tasted Of This, is a classic Turkish dish of braised whole eggplant, tomatoes and onion, spiced in many ways but always including 'warm' spices such as cinnamon and/or allspice as the major note in the chord of spices.
I learned this 'cubed' or stew version of Imam decades ago, from science fiction writers Poul and Karen Anderson, and the recipe included included ground lamb or beef. These days I substitute cooked garbanzos for the animal protein.
1 medium Eggplant, cubed, skin on
1 large White Onion, cubed
4-5 fresh Tomatoes, chopped
1-2 Tbsp Za'Atar Spice blend
1/2 tsp or more of Cinnamon, Allspice or a combination of the two
Olive Oil, preferably EVOO
Saute the onion in a splash of olive oil until just turning translucent. Add the eggplant and a bit more EVOO and cook a few more minutes. Add the tomatoes, garbanzos and spices, and simmer another 10-15 minutes until the beans are warmed through.
I learned this 'cubed' or stew version of Imam decades ago, from science fiction writers Poul and Karen Anderson, and the recipe included included ground lamb or beef. These days I substitute cooked garbanzos for the animal protein.
1 medium Eggplant, cubed, skin on
1 large White Onion, cubed
4-5 fresh Tomatoes, chopped
1-2 Tbsp Za'Atar Spice blend
1/2 tsp or more of Cinnamon, Allspice or a combination of the two
Olive Oil, preferably EVOO
Saute the onion in a splash of olive oil until just turning translucent. Add the eggplant and a bit more EVOO and cook a few more minutes. Add the tomatoes, garbanzos and spices, and simmer another 10-15 minutes until the beans are warmed through.
Don't overcook, you want the veggies to retain some definition, not just be an amorphous glop! Serve with flatbread to mop up the last delicious drop.
