During my vegan days, the biggest appreciation that came to me was how vegetarians are able to make their mind towards cooking variety and delicious food. As carnivores, our mind is always centering around non-vegetarian dishes, which are easier to cook, I feel. When I couldn’t have them, my challenge was to get the folks at home to eat what I was cooking. I would limit my non-veg cooking to once a week and somehow they accepted it, even though they weren’t happy with the same. I am still trying to do it, but not with the same level of push. I have always cribbed how difficult it is to make my folks have vegetarian food, even though I feel now with my constant effort, things are changing for good, Alhamdulillah and I am sincerely hoping it gets better… 🙂
Aloo (potatoes) and gobhi (cauliflower) are both vegetables that get a lukewarm response from HD and the kids. I love potatoes and B loves cauliflower. I have always wondered how to make this classic combination and somehow would get turned off seeing the recipes for this dish, but once while browsing through my cut-outs I noticed this simple recipe that I had saved up from the Vanitha magazine eons ago. There are no onions, no tomatoes, no ginger garlic paste, just oil, some cumin, some spices and the star ingredients – potatoes and cauliflower. Nothing is lost in the bargain, in fact, I am so happy to have come across this super simple recipe that can make your dinner time absolutely stress free. The major work is only chopping the potatoes and taking off the cauliflower florets, and the remaining is just a breeze. We love it so much with chapathis and is a constant repeat on those blank nights when I don’t know what to make. Hehe… Off to the recipe….
Loving that blue bowl? It was a gift from Huma… totally rustic, isn’t it? <3
- 2 meduim potatoes, peeled and cubed
- 400 gm cauliflower, separated as florets
- 2 tbsp oil
- 1 tsp cumin seeds
- 2 green chillies, minced
- ½ tsp turmeric powder
- ¼ tsp Kashmiri red chilli powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- Salt to taste
- Coriander leaves for garnish
- Boil the potatoes in water for 10 minutes. Drain and set aside.
- Heat the oil and fry the cumin and chillies briefly.
- Add the cauliflower florets along with the spice powders and saute for five minutes.
- Add in the potatoes, and sprinkle in around ½ cup water. Add salt.
- Cover and cook on simmer till done.
- Serve hot garnished with coriander leaves.