Aloo Gobi Chaat
This hybrid of Indian food and home fries is a perfect side-dish, or main if you gussy it up a bit. I take a few liberties to make it easy to make, our Chaat Masala blend takes care of the heavy lifting.
1 small onion, peeled and chopped
1 small head of cauliflower (look for one without any discolored spots), washed
3 medium potatoes, peeled
In a large pan heat 2 tablespoons of olive oil over medium-high heat, add the onion and 1 teaspoon of the Chaat Masala spice and cook until browned in spots, stirring occasionally (about 10-15 minutes).
Meanwhile separate the cauliflower into florets, splitting any large ones. If instead of cutting all the way through you instead slice the stalk and then pull it apart with your fingers.
You'll get a clean break without any crumbly bits of cauliflower.
Microwave* the cauliflower and potatoes in a covered bowl, until they are tender and slightly translucent, about 10 minutes, stopping to stir them every 2-3. The potatoes are a good indicator and will be noticeably more clear when done.
Toss the potato and cauliflower pieces with olive oil, the remaining Chaat Masala spice and salt in a bowl to evenly coat, then add to the pan with onions and mix everythig up.
Cook, stirring only occasionally, until everything is fragrant and the potatoes are cooked through. Usually it's about 12-15 minutes or so of cook time.
Serve with a bit of fresh lemon and and/or hot sauce if you like.
* Don’t have a microwave? You can always steam or boil the potatoes and cauliflower. I prefer steaming as it's a bit faster and you don't lose quite as much surface starch.
Variations & Ideas:
In the last 5-6 minutes of cooking, stir in 3 tablespoons of Brinjal Caponata.
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