Nesting texured bowl from set of 3. Available on our webshop or at www.etsy.com/shop/MaiaMingDesigns
I love Indian food but my repertoire of Indian dishes is fairly limited. I make a great Goan shrimp curry, and a tasty Chicken Masala, but it had been a long time since I made any vegetarian dishes. In the past few years, I have become more and more drawn to vegetables and less attracted to meat dishes, and Indian cuisine is a great source of vegetarian dishes. Indian food requires an extensive spice assortment, and takes time, especially if you are going to prepare multiple dishes; but it is also spicy, delicious and healthy. Aloo Gobi is a classic Punjabi dish with potatoes (aloo) and cauliflower (gobi). It’s not too difficult to make and is a satisfying vegetarian dish with a wonderful flavor of mixed spices.
Aloo Gobi recipe:
2 medium potatoes, peeled and cut into wedges
1 medium cauliflower head, washed and cut into florets
2 medium onions, peeled and diced
1 teaspoon grated ginger
1 large clove of garlic, minced
1/2 teaspoon turmeric
1 1/2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon ground coriander
1/2 teaspoon garam masala
2 medium tomatoes, diced into cubes
a handful of cilantro leaves, chopped
salt and pepper to taste
2 tablespoons of cooking oil
Heat the oil in a pan and sauté the chopped onions, ginger and garlic until the onions begin to brown.
Add the potatoes, cauliflower, and tomato and cook over a medium heat, mixing occasionally.
Add some vegetable broth to keep the mixture from getting too dry.
Stir in the turmeric, chili, cumin, coriander powders, salt and pepper.
Cook the vegetables over a low heat until soft, but not overcooked or mushy.
Serve topped with cilantro leaves.
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