“We’ve come up with “indisoul” as the best way to describe us & the food we love! The dish that we love the most that we learned from Indian is Aloo Gobi (potato & cauliflower (subzi/sabji)). It’s a very versatile dish that can we switched between several ingredients, we even add black eyed peas when we have them on deck.”
INGREDIENTS
1 cup potatoes
2 cups cauliflower
1 medium red onion, chopped finely
2 medium tomatoes or 2 TB tomato paste
2 TB ginger minced
2 TB garlic minced
1 green chili ( whole or minced)
4 TB cilantro , chopped
Salt as needed
2TB oil
½ cup water
SOUL (If you want to spice it up!)
½ cup cooked black eyed peas
1 cup collard greens (chiffonade)
(add when adding the spices in the preparation section)
SPICES
½ t cumin seeds
½ t brown mustard seeds
1 t turmeric, ground
1 t garam masala
¾ t coriander powder
1 t red chili powder
1 t kasuri methi (dried fenugreek leaves, optional)
PREPARATIONS:
Chop cauliflower florets to 1 ½ in size, blanch & drain set aside
Cube potatoes to ¾ by ¾ in, keep immersed in water until use
Heat oil in pan, add cumin & mustard seeds, once sizzling add ginger, garlic, & chili saute for 30 seconds
Add onions & stir fry until translucent
Drain potatoes & add to pan, stir fry for 2-3 mins, cover & cook on low to medium heat, keep stirring during this time
Add cauliflower & stir fry for 3 mins, cover & cook on low to medium heat, keep stirring during this time
Add spices & salt, mix well, add tomatoes, a little oil, & water. Tomatoes will release their juices, keep stirring as vegetables will try to stick, continuing cooking on low until the potatoes are tender.
Adjust for desired salt, & add methi & cilantro to finish
Serve with rice, roti, wedge of lime, or any bread you desire.