Cauliflower and Potatoes with Pickle Spices Indian Recipe

Cauliflower And Potatoes With Pickle Spices Indian Recipe

Ingredients

• recipe for : Achari Gobi Aloo
• 1/2 teaspoon black mustard seeds
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon nigella seeds
• 1/2 teaspoon coriander seeds
• 8 fenugreek seeds
• 1 teaspoon safflower or other neutral oil
• 1/2 teaspoon mustard oil (or use a neutral oil)
• 1/2 cup chopped red onion
• 3 cloves garlic, minced
• 1 (1/2-inch) knob of ginger, chopped
• 1/4 to 1/2 teaspoon cayenne
• 1/2 teaspoon ground turmeric
• 1 large potato, chopped (1 1/2 cups)
• 2 cups cauliflower florets
• 3/4 teaspoon salt
• 1/4 cup nondairy yogurt or coconut milk
• 1/8 teaspoon fennel seeds, for garnish
• 1/8 teaspoon nigella seeds, for garnish
• 2 tablespoons chopped cilantro, for garnish
• 1 teaspoon lemon juice, for garnish

Method

1. Heat a skillet over medium heat
2. Add the mustard, cumin, fennel, coriander, nigella, and fenugreek seeds, and dry roast until the coriander seeds and fennel seeds change color, about 1 minute
3. Cool, and grind half of the spice mixture
4. Set both aside
5. Add both oils to the skillet over medium heat
6. Add the onions and cook until translucent, 5 minutes
7. Add the garlic and ginger and cook for a minute
8. Add the ground and whole roasted spices, cayenne, and turmeric
9. Mix well and cook for 1 minute
10. Add the potato, cauliflower, and salt, and mix well to coat
11. Cook for 2 minutes
12. Add the yogurt and mix well
13. Cover and cook on medium-low heat for 19 to 20 minutes
14. Stir once at the 15-minute mark to check whether the vegetables are done, or might be sticking to the pan
15. Add a dash of water if the vegetables are sticking and continue to cook until the potatoes and cauliflower are tender
16. Fold in the fennel and nigella seeds
17. Garnish with cilantro and lemon juice and serve

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