A twist to the traditional Cauliflower and Potato Curry Recipe (Aloo Gobi). It Includes Cashews + Peas. Cashews? Yes, but, totally worth it!!
Before we break down the Cauliflower and Potato Curry, let us face some urban legends!
Cauliflowers have an undeservedly horrible rep!
They are known to:
- Be absolutely tasteless
- Take too much of effort to chop
- Be unable to work with other foods
That is not deserved at all. Cauliflowers can be blended with spices and other foods to bring out its natural flavor.
You Tube and other sites have plenty of videos showing just how easy it is to cut them. My favorite one is the one posted by MonkeySee on You Tube. See just how easy it is to cut a cauliflower:
So, I choose cauliflower in my healing foods hall of fame.
Ever since I can remember, I have been eating Cauliflower. In fact, I think there is a picture of me in diapers and holding cauliflower floret for teething relief. If I ever find that picture, I am going to burn it. That picture does not need to see the light of day!
Remember the movie, “Bend it like Beckham”? Yes, just like Jessminder’s mother, my mom was also fanatic about making sure her daughter knew how to cook “Aloo Gobi”. As I grew older, I experimented with the recipe and finally gave it a modern twist (much to my mother’s chagrin).
In the past, I have also added fennel seeds to this cauliflower curry. They add so much aroma and flavor to any recipe, like these stuffed bell peppers.
During my experimental phase, I paired the curry with strawberries, artichokes, bell peppers, corn, spinach….. And even ORANGES! Yes, I was a rebel! Maybe someday I will write a blog about my experimental phase, but, not today.
Finally, I settled on peas and cashews. This was a bold choice according to my mother. I, on the other hand, think that this is what the default Aloo-Gobi recipe should be from now on. These are not just regular peas. They are sweet baby peas. As I am writing this blog, I am eating this peas as a snack. Just warmed up the peas in the microwave and then added salt and black pepper.
If you like this Indian cauliflower recipe, I think you will like my cauliflower rice biryani
Yesterday, I was in a health food store and noticed a funny poster about a cauliflowers being chased by broccoli zombies. Found the art on Redbubble’s Site. If you want to buy a print of it, just click on the picture:
Cauliflower and Potato Curry
Cauliflower and Potato Curry With Cashews
- 1/2 Cauliflower Cut into small floret
- 2 Potatoes Medium sized
- 1/2 cup sweet baby peas thawed
- 2 tomatoes roughly chopped
- 1/2 red onion julienned
- 1/2 cup cashews
- 5 tbsp Olive Oil
- 2 cups Water
- 2 cloves Garlic chopped
- 1 tbsp Ginger Shredded, optional
- 2-3 Thai green chili
- 2 tbsp red chili pepper
- 1 tbsp turmeric powder (optional)
- 2 tbsp cumin powder or to taste
- 1 tbsp mustard seeds
- 1 tbsp cumin seeds
- 1 red chili dried, optional
- Crush the tomatoes in a processor along with the ginger and garlic
- Cut the green chillies into very small pieces
- Soak the cashews in warm water for about 10 minutes
- In a medium pan, add the oil and allow to heat for about 30 seconds
- Add the mustard seeds and allow to pop
- Add the cumin seeds
- Add the onions and let them caramalize
- Add the cashews and let cook for about 30 seconds. Stir constantly
- Add the turmeric, red chili powder and cumin powder
- Add the tomato puree and water
- Let it cook for about 10 minutes or until some of the water has dissipated.
- Add the cauliflower, potatoes and peas.
- Cover and let it cook for about 15 minutes or until the cauliflower can be crushed with a spoon. Stir constantly.