A Teaspoon of Turmeric

Aloo Gobi ~ Potato, Cauliflower Dry Curry

I know it’s Mardi Gras today (Fat Tuesday) and to chime in on the celebration I should have cooked some good Southern cooking – amen! Heck, Red Beans and Rice doesn’t stray all that far from North India’s popular Rajma Curry of spiced red kidney beans. This is on my ‘recipe list to share’ – coming soon!

In the meantime, I’m cooking with winter vegetables and want to share one of the easiest Indian dry curries I know. Once all the ingredients are added, put the lid on, set it to medium-low heat and it’s all low maintenance from there!

It’s a great way to eat cauliflower with some healing spices. The turmeric in the masala beautifully colours this dish yellow.

Here’s the video:

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Aloo Gobi ~ Potato & Cauliflower Dry Curry

Ingredients:
2-3 tbsp. oil
½ tsp. mustard seeds
½ tsp. cumin seeds
4-6 Arvinda’s Curry Leaves
2 medium potatoes, peeled and cubed
½ medium cauliflower, cut into small pieces
1 cup peas
1 ½ tbsp. Arvinda’s Madras or Curry Masala (add 2 tbsp. for hot)
1 tsp. salt
2 tbsp. cilantro, finely chopped, to garnish
½ tsp. Arvinda’s Garam Masala, to garnish

Method: Heat oil in a medium pan. Add mustard and cumin seeds to hot oil. Cover the pan and gently fry until they sizzle and mustard seeds pop. Add Arvinda’s Curry Leaves to oil. Take care not to burn spices.

Add potatoes, cauliflower and peas. Add Arvinda’s Madras or Curry Masala and salt. Stir fry until all the spices are blended. Cover pan and cook on low heat until potatoes are tender and cooked (about 15 minutes).

Remove in a serving dish and garnish with Arvinda’s Garam Masala and cilantro. Serve with basmati rice. Serves 4.
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A teaspoon of: Sarah Slean. Listening to: Amen.