Wednesday, March 24, 2010

Indian Cauliflower & Potatoes

Have I ever mentioned that I love Indian food? It is so flavorful and typically healthy. I owe my very good friend for introducing me to the deliciousness of this cuisine. After moving to St. Louis I haven't been sure where I could find good Indian food, so in the spirit of what has become so typical of me I decided I would just make it myself. I was even in luck all of the spices were on sale at the grocery store, this was a sign saying make Indian food!

This is the second Indian dish I experimented with and all I can say is I'm so happy I made it. I'm assuming the flavor was right, since I had never had this dish before but had always heard good things about it. I roasted the potatoes and cauliflower and then added them into the peppers and spices. I finished off my meal with some brown rice, but Naan (that's a traditional Indian bread) would have been great with this too. I got the recipe from Smitten Kitchen, as I've mentioned before I really enjoy that food blog and if you haven't checked it out I strongly suggest that you do.

Indian Cauliflower and Potatoes
Adapted from Smitten Kitchen

Note: I scaled this recipe down since I am only 1 person, but I'm posting the original recipe here. I also didn't have jalapenos so I used green bell pepper instead because that is what I had on hand. I left out the fresh ginger too.

1 (1 3/4-lb) head cauliflower, cut into 3/4-inch-wide florets
1 1/4 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
5 tablespoons vegetable oil
1/2 teaspoon cumin seeds
3/4 teaspoon salt
1 medium onion, finely chopped
2 garlic cloves, finely chopped
2 teaspoons minced fresh jalapeño, including seeds
2 teaspoons minced peeled fresh ginger
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1/4 teaspoon cayenne
1/2 cup water


1. Put oven rack in upper third of oven and place a shallow baking pan on rack. Preheat oven to 475°F.

2. Toss cauliflower and potatoes together in a bowl with 3 tablespoons oil, cumin seeds, and 1/4 teaspoon salt. Spread in hot baking pan and roast, stirring occasionally, until cauliflower is tender and browned in spots and potatoes are just tender, about 20 minutes.

3. While vegetables are roasting, cook onion, garlic, jalapeño, and ginger in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until very soft and beginning to turn golden, 8 to 10 minutes.

4. Add ground cumin, coriander, turmeric, cayenne, and remaining 1/2 teaspoon salt and cook, stirring constantly, 2 minutes.

5. Stir in water, scraping up any brown bits from bottom of skillet, then stir in roasted vegetables.

6. Cook, covered, stirring occasionally, 5 minutes.

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