As the Vegetarian knows, I really like Indian food, but I am rarely in the mood to get it for delivery or eat it at the restaurant. I’m not sure why this is, but maybe I was spoiled by the amazing Indian food while I lived in London. Regardless, the Vegetarian often will make curried cauliflower, which always a nice dinner. This dish that I found on my new favorite blog, Pham Fatale, is very similar to the Vegetarian’s version, but it does include jalepeno peppers for a little heat and it does not include chickpeas and a few other small details.
This dish, Gobi Tamatar, is something that we could use to incorporate the additional ingredients that she uses, with the addition of the heat, that I enjoy. Regardless, I hope you enjoy, as this is a great recipe. Part of the recipe requires a tablespoon of Ginger Garlic Paste, and so I will provide that recipe below as well.
Serves 2-3 as main dish with rice, or 4-6 as side dish
Recipe courtesy of Pham Fatale
1 head of cauliflower, cut into small florets, without most of stems
1 medium potato, peeled and cut into 1/4″ cubes
1/4 cup white vinegar
1/4 cup cooking oil, not olive
1 cup water
1 medium yellow onion, chopped
2 ripe tomatoes
2 jalepeno peppers
1 1/2 teaspoons salt
1 tablespoon ginger and garlic paste (recipe follows)
1 teaspoon tumeric
1/2 teaspoon ground cumin
1/4 teaspoon ground corriander
3/4 teaspoon red chili powder
2 springs parsley or cilantro for garnish
Take the two chili peppers and slice a 2″ cut on the side of each. For spicier version leave seeds intact. For milder, carefully remove the seeds with a pairing knife.
In a large bowl soak the cauliflower in cold water and the vinegar for 5 minutes and then rinse.
Now, in a large non stick pan with a lid, heat the oil over medium heat, when hot, add onions and cook until translucent, about 8 minutes. Transfer to a side plate using a slotted spoon to keep oil in pan. Add cauliflower and cook until slightly browned (they will finish cooking later). Remove from pan and set aside.
Increase heat to high and add the ginger garlic paste, chilies, cumin and corriander. Stir to mix and cook about 1-2 minutes. Add onions, potatoes, tomatoes and stir and cook until it becomes a thick paste, about 5-7 minutes. Add cauliflower, tumeric and chili powder, stir to mix and coat cauliflower. Add one cup water, bring to boil and cover, reducing to low. Cook for 10 minutes undisturbed, and then remove lid and cook until liquid has evaporated.
Add salt as necessary. Cover until ready to serve. Serve with rice or as a side dish. Enjoy!!