Roasted Gobi Aloo (Cauliflower and Potatoes)

I've shared with you all my love of roasted cauliflower, and I also love roasted potatoes, so imagine my delight when I saw that they were the star of this popular vegetarian Indian dish!

Having never heard of Gobi Aloo before, I didn't know what to expect, but the finished product did not disappoint. Roasting the potatoes and cauliflower was sheer genius as it automatically elevated both of these ingredients. The spice blend added a nice flavor to the dish without making it "spicy". Nate actually felt that it could use a little more heat so I may add in some of our spicy paprika (thanks Laura and Paco!) or a teaspoon or two of hot curry powder just to kick it up a bit. The peas I could have taken or left, but Nate and I both agreed that the sprinkling of cilantro over the top was the perfect finish to this dish.

The original recipe calls for something called asafetida (which I do not have), so a quick Google search provided me with an easy substitution which I've provided below. We served it on naan, a flatbread that I picked up from the freezer section of Trader Joe's, but it can also be served in roti or a tortilla, or even over rice. If you're in the mood to make your own naan, here's a well reviewed recipe from allrecipes.com: Homemade Naan.  आनंद लें! (Enjoy!)

Roasted Gobi Aloo (Cauliflower and Potatoes)

Yield: 3-4 Main Dish Servings

Ingredients:

• 1 head cauliflower (medium to small), cut into medium pieces
• 2 large russet potatoes, cut into medium-sized pieces
• Kosher salt
• 2-4 Tbsp. extra virgin olive oil
• 1 tsp. canola oil or extra virgin olive oil
• Pinch of asafetida (Or substitute 1/3 c. finely diced onion and one clove minced garlic)
• 1 tsp. cumin seeds
• 2 medium or 1 large tomato, diced (seeds and juice reserved)
• ½ c. frozen peas (optional)
• 1 ½ tsp. crushed ginger
• 2–3 Tbsp. low-fat sour cream or plain yogurt
• 1 tsp. turmeric
• 1 tsp. red chili powder
• 1 tsp. coriander powder
• ½ tsp. Garam Masala (optional)
• Salt to taste
• ½ c. chopped cilantro, to garnish

Clean and the cut cauliflower into medium size pieces, being careful to not cut them too small. Peel, clean, and dice potatoes roughly the same size as the cauliflower. Line 1 half sheet pan or 2 baking sheets with foil. Place the cauliflower on one side (or one pan) and the potatoes on the other half/pan. Drizzle the cauliflower and potatoes with extra virgin olive oil and 1-2 tsp. of salt.  Toss gently to get oil on all the vegetables. Roast at 450°F for about 30 minutes, turning after 20 minutes. Vegetables are done when they are tender and golden brown.

While the vegetables are roasting, start on the seasoning. In a 12" pan or skillet, heat 1 tsp. oil over medium heat until it is hot.

*If you are not using the asafetida, add the finely minced onion to the pan, and saute until softened, about 5 minutes. Add garlic, and saute an additional 30 seconds, then move the sauteed onion/garlic to one side of the pan, or remove from pan entirely. Add extra oil to pan to equal about 1 tsp. if needed.

Add the cumin seeds. Cook for 2-3 minutes, or until seeds splutter, then add asafetida (if using). Add the tomatoes (and seeds/juice), ginger, turmeric, red chili powder, Garam Masala, and coriander powder. Cover and cook until oil separates, or about 4-5 minutes. Reduce heat to low.

Once the vegetables are done roasting, add 1-2 Tbsp. water to the pan to thin the mixture slightly. Add the sour cream or yogurt and stir to combine. Cook over low heat just until everything is combined well, about 2 minutes. Do not overcook this mixture. If it still appears too thick, add another 1-2 Tbsp. of water to the pan.

If using peas, heat peas with some water in a microwave safe bowl for 45 seconds. Drain and add to pan.

Add cauliflower and potatoes to the pan and mix well.   Almost all the liquid will be absorbed by vegetables.

Serve with naan, tortillas, flatbread, or over rice. Scatter fresh cilantro over the top.

Source: Jolly Vindaloo