In the wake of such disturbing news around the world I was looking for ways to calm the spirit and indulge in simplicity. Yes, simplicity is an indulgence these day with the hectic world we live in.
Fall continues to soothe this part of the world and the recipes have taken the hues of rust and gold. I find peace in nature, in my abundant curry leaf plant and the magical herbs and vegetables still flourishing in my garden.
In the market I found a ready good head of cauliflower and some beautiful potatoes which are the crown of this simple dish.
Aloo Gobi (Potatoes and Cauliflower) is a staple in many households around India…accompanied with rice or chapati (bread). With fragrant spices, fresh ginger, cilantro and garden chilis, it settles your heart and soul. The twist here is that I have served it with Quinoa to make is a little healthier.
Here is what you need:
- Quinoa – 1 cup (thoroughly washed)
- 1/2 head of Cauliflower cut in chucks
- 2 potatoes peeled and cubed
- 1 or 2 green chilis chopped
- 1 red onion – slices
- 2 inch ginger chopped or julienned finely
- Curry leaves – a handful
- 1/2 tsp cumin seeds
- 1/2 tsp nigella (caraway) seeds
- 1/2 fennels seed
- 1 tsp turmeric powder
- 1/tsp cayenne powder
- 1 tbsp olive oil
- 1/2 cup water
- Salt to taste
- 1/2 of lemon
- Cilantro or parsley
Putting it together
- I cooked the Quinoa in a rice cooker with the setting of white rice. Please use any method that works for you.
- Par boil the potatoes – I put them in water and in the microwave for 10 mins
- In a wok, add olive oil and the seeds
- Sauté for a minute until they pop
- Add curry leaves for a minutes
- Add onions and ginger and sauce for 4- 5 minutes
- Add the Cauliflower and fry until mixed
- Add turmeric, cayenne, salt and let everything mix together for a couple of mix.
- Add the par boiled potatoes and water.
- Cover and simmer until vegetables are cooked but still firm.
- Garnish with lemon juice, cilantro or parsley.
- Serve with a side of Quinoa.
