Such a simple, gratifying Indian-esque dish. This is a Mamma classic, and a great way to use your Fall veggie influx. Serve as a side dish, or a hearty entree.
Aloo Gobi (Cauliflower and Potatoes)
- 4 cups potatoes, unpeeled and cubed
- 2 cups onions, diced
- 5 cups cauliflower, florets and chopped stem
- 3/4 teaspoon cumin
- 1 tablespoon turmeric
- 1/4 teaspoon paprika
- 2 tablespoons olive oil
- 1 1/3 cups water
- 1/2 cup raisins, golden raisins will keep your yellow theme!
- Heat the olive oil in a saucepan. Saute the onions until translucent and add the potatoes. Saute for about two minutes. Add spices and 1/2 cup water. Saute for about three more minutes. Add cauliflower and another 1/2 cup water. Cover and simmer for 10 minutes. Add 1/3 cup of water and stir. Simmer for another 5 minutes, or until potatoes and cauliflower are fork tender. Turn off heat and cover until ready to serve.