My wife loves Aloo Gobi – a simple and traditional Indian cauliflower and potato dish with a wonderful sauce. At an Indian restaurant, it’s deep and rich and cooked for hours in lots of Indian spices and herbs. But when you’re craving it at home, here’s a simple version:
In a pan, heat a bit of olive oil and sauté up some onions and bit of garlic. Then in with the par-boiled diced potatoes and brown them up a bit. Then in with the cauliflower florets and brown them up a bit too.
Dump it in, simmer it up until the potatoes are starting to break apart and thicken the sauce, then serve over basmati rice and you’re good to go.
Meatless Monday courtesy of Trader Joe’s.