Wednesday, March 22, 2017

Aloo gobi, cauliflower and potatoes dry Indian curry & carrot raita

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   Another Indian recipe, yep, I love that cuisine! Because of its flavors but also because it's easy to eat vegeterian, what is most appreciated when you go and eat at the restaurant. And this is just in an Indian restaurant we often go to when I visit my mom in my home town that I discovered this dish. I had had a painful dental intervention the day before and I had trouble eating and appreciating any solid food so I chose this dish hoping it would be soft enough for my sore teeth.

   The veggies were not only soft but deliciously cooked with spices so when I had some cauliflower leftovers a little time after that, I wanted to enjoy some aloo gobi again at home. "Aloo" stands for "potatoes" and "gobi" for cauliflower, it's a dry Indian curry. 

   Besides, unlike some recipes I saw on the Web, aloo gobi don't have peas in it (a good thing, I don't like those), it's the "aloo matar" that is made of potatoes, green peas and tomato sauce. What is nice with Indian dishes is that once you know the main spices and vegetables names, you know just by the title what the dish is made of.

   To add some freshness, I prepared a carrot raita, I had just had cucumber raita so far but cucumber is not seasonal yet in Europe. Raita is a cousin of tzatziki (the Greek yogurt dish), you just need some yogurt, vegetables and spices and thus can make different versions of it.

   Spring may have arrived on paper but in reality it's not always the same so this aloo gobi will be well welcome for the next late Winter days we could encounter. Feel free to adjust the spices according to your taste, for the dish as well as for the raita. Serve with basmati rice or anything you prefer.

Aloo Gobi, cauliflower and potatoes dry Indian curry & carrot raita

Prep time : 15 minutes
Cooking time : 35 minutes
Serving : 3 to 4 portions

Aloo gobi

- 1 to 2 tbsp vegetable oil
- 1 onion, chopped
- 1 garlic clove, finely chopped
- 1 tsp ground paprika
- 1 tsp ground ginger
- 1 to 2 tsp garam massala
- 1/2 tsp ground turmeric
- 1 tsp ground cumin
- 1 to 2 tsp cumin seeds
- a few fresh coriander leaves (optional)
- 2 tbsp canned tomato flesh
- 225 g cauliflower (about half a cauliflower)
- 200 g potatoes (about 3 depending of the size)
- salt and pepper

Carrot raita

- 250 g yogurt of your choice
- 2 carrots, peeled and grated (medium size)
- 1/2 to 1 tsp garam masala
1/2 to 1 tsp ground cumin
1/2 to 1 tsp ground coriander
1/2 to 1 tsp cumin seeds
- a few fresh coriander leaves (optional)
- salt and pepper

Aloo gobi

  • Warm the oil on medium heat in a large saucepan or frying pan and roast the spices (except for cumin seeds) for about 1 minute.

  • Brown the onion and garlic for a few minutes but don't let them burn. Peel and dice the potatoes, cut the cauliflower in florets, wash it and dry it.

  • Add the potatoes, cauliflower, cumin seeds and fresh coriander (optional) and the tomato flesh and let cook for 5 minutes on medium heat.

  • Add 5 cl water, stir, cover with a lid and cook for another 20 to 30 minutes until the vegetables are tender, stir regularly. Season at the end of the cooking.

  • Don't forget to cook basmati rice or another cereal meanwhile.

Carrot raita

  • Meanwhile, prepare the raita mixing yogurt, the grated carrots, spices, coriander (optional), cumin seeds, salt and pepper.

  • Serve the veggies and rice warm with the fresh raita !

💪 Nutritional information (for the dish): 267 kcal (52 g carbohydrates ; 9 g proteins ; 1 g fat)
💪 Nutritional information (for the raita, with soy yogurt) : 163 kcal (8 g carbohydrates ; 13 g proteins ; 7 g fat  ; (with Greek yogurt) : 324 kcal (15 g carbohydrates ; 9 g proteins ; 24 g fat)

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