I found this beautiful, oddly yellow colored cauliflower at the grocery store today and was intrigued to see what it tasted like…I have to say that tasted just like regular cauliflower to us. Would love to hear from anyone else who has tried these cross bred veggies (which is kind of creepy, no?)…
Normally, I like to make full on aloo gobi with tomatoes, onions and masala. Today though, I was feeling a little lazy so I made “quick” aloo gobi – or dry gobi. With dry vegetables, you don’t have to go through the process of chopping onions and tomatoes to make a curry. You can also taste the vegetable itself a little more. I grew up eating lots of fresh vegetables coated with just a pat of butter (real butter!) and some salt so I love to have a veggie accompaniment that’s more on the plain side…
Heat oil in a skillet. Peel the potatoes and chop into bite size pieces. When the oil is hot, add the cumin seeds and coriander seeds. Brown them and until they start to pop (literally) then add the potatoes. Put the lid on but don’t cover the skillet all the way so the potatoes “steam cook.” Cut the cauliflower into bite size pieces keeping in mind that the florets have a tendency to break apart.
I usually hack the stem off, peel the green leaves off the bottom and then use a knife to cut the florets from the root. When the potatoes feel tender but not fully cooked, add the cauliflower and put the lid back on. Continue cooking, stirring periodically, until the cauliflower looks cooked through. If I’m not serving this right away, then I turn the heat off a few minutes early and leave the aloo gobi sitting on the stove with the lid on and the heat/steam cooks it the rest of the way.
A friend has asked that I include cook times (and notify her of my 15 minutes and under dishes!) – I think this probably took about 30-40 minutes all in to make, and the prep is fairly minimum but I’ll try to note the time down more accurately in the future.