Turmeric grows wild in the forests of South and Southeast Asia. Although typically used in its dried, powdered form, turmeric is also used fresh, like ginger. It is one of the key ingredients in many Asian dishes. Indian traditional medicine, called Siddha, has recommended turmeric for medicine. It is used as a coloring agent in South Asian cuisine.
Did you know? Long known for its anti-inflammatory properties, recent research has revealed that it can be helpful in the treatment of many different health conditions from cancer to Alzheimer’s disease.
Indian Cauliflower and Potatoes (Aloo Gobi)
2016-03-29 14:55:49
Yields 4
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Ingredients
- 2 tablespoons ginger-garlic paste
- 1 tablespoon ground coriander
- 1/4 teaspoon turmeric
- 1 cup water, divided
- 2 tablespoons peanut oil
- 1 large serrano pepper, split down the middle leaving halves attached
- 1 teaspoon cumin seeds
- 1 small head cauliflower, cut into small florets
- 1 russet potato, peeled and cut into 1/2-inch cubes (similar size to cauliflower)
- Kosher salt
- 2 tablespoons freshly minced cilantro leaves, to garnish
GINGER-GARLIC PASTE
- 1/2 cup cloves garlic, whole
- 1/2 cup fresh ginger, peeled, cut into 1/2-inch slices
- 1/4 cup canola oil
Instructions
- Mix the ginger-garlic paste, coriander, turmeric and 1/2 cup water in a small bowl. This is a simple wet masala (spice mix). Set aside.
- In a large pot, warm the oil over medium-high heat until shimmering but not smoking. Add the serrano pepper, wait 30 seconds, and then add the cumin seeds and wait until they’re done spluttering.
- Add the wet masala (careful, it will also splutter). Cook until the paste thickens, deepens in color slightly and oil oozes out of the perimeter of the masala, about 2 minutes.
- Add the cauliflower and potatoes, stirring to coat the vegetables with the masala. Season with salt and add 1/2 cup water. Cover and cook over medium heat 10 to 15 minutes. Remove the lid, stir and cook until the cauliflower and potatoes are cooked through, about 5 minutes. Garnish with cilantro and serve.
GINGER-GARLIC PASTE
- Throw the garlic, ginger and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny pieces in there, but overall, it should resemble a paste.
- Save what you don’t use in a small glass jar. It should last in the fridge for two to three weeks. It’s a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, and gravy.
Adapted from The Food Network
Adapted from The Food Network
Health Journal https://www.thehealthjournals.com/
