Indian food is one of the newer additions to the cultural revolution of culinary assimilation in this country. Like Chinese and Mexican food before them, Indian food is fast becoming a “go to” taste sensation for people looking to expand their food horizons. Our friends from England have great Indian food on almost every corner as we have Asian food. I admit it took me longer to acquire a taste for the wonderfully aromatic spices used in Indian food, but once I did there was no stopping. It adds such depth and richness to simple things like vegetables and flat bread and transforms them into something approaching otherwordly!
An added bonus is the health aspect. Spices like tumeric, garlic and ginger have been proven to lower blood pressure, help with cancer and digestion just to name a few. The more we can add to our diets the better we will be. Our American diet can learn much from other countries who have been around a lot longer and have many more mouths to feed. Our cultural melting pot has provided us with this infusion of so much diversity and we should take advantage of the bountiful benefits. Aloo Gobi is one of those examples of elevating vegetables from a side dish to the starring role. This recipe takes a head of cauliflower and two Idaho potatoes with some spices and transforms them into a complex, sophisticated combination that makes use of all the senses. Next time when you think of vegetables as a side, think about Indian spices instead of just some butter and I promise you will be hooked too!
Ingredients:
1 head of cauliflower, cut into medium pieces
2 potatoes, chopped into small squares
2 tbsp. olive oil
4 garlic cloves, pressed
2 tbsp. ginger, grated
2 tbsp. garam masala, spice mix
1 tsp. cumin seeds
1/2 cup water
1/4 tsp. cayenne pepper
1/4 tsp. sea salt
1 tbsp. fresh cilantro, chopped
Directions:
In a large pot add olive oil, garlic, cumin seeds and cayenne on low for 3 to 4 min. Add 1/2 cup of water and garam masala and stir for 2 min. to combine. Then add potatoes and cauliflower and turn to coat. Cook on med. high till fork tender but not soft. Salt to taste and add fresh cilantro and turn gently to coat. Make sure to hide any leftovers, because they won’t be there the next day!
Michele Errichetti is from South Jersey born and fed. She comes from an Italian family where they eat, live, and breathe FOOD. Michele was cooking and eating under her grandmom’s feet every Sunday for “gravy” and at home with her mother (a Medigan or American) during the week. Nowadays, she cooks for her two sons, husband, and father most days of the week. She takes “Girl Road Trips” with her friends at least once a month that always culminate with you guessed it, FOOD. She hopes fresh, local, organic, and free range will become the norm. Michele is searching Atlantic County for everything that has anything to do with good food and she’s taking you along for the ride.
