Gobi Aloo!...Gesundheit!

Lindsay Kucera/The AS Review

This past week, it was brought to my attention that I only have three Om(nom)nivore columns left, including this one. What a sad, sorry state of affairs! I wanted to make these last three columns extra special, so I’ve been trying to think of dishes I have never done before. One of my coworkers pointed out that I’ve never made any Indian food, so this is to make up for that. Gobi Aloo is roasted cauliflower and potatoes, with peas and curry spices. You can serve it with naan or pita bread for a great pocket sandwich. This recipe can be pretty spicy, but serve it with a cooling sauce like Greek yogurt and you’ve got something great for sunny spring days.

Cost: $10
Makes: Five or six pocket sandwiches

Super helpful hints: This recipe has a lot of spices that can be pretty expensive. Buy from the bulk spice containers, and only get what you’ll need. Also, be careful of the turmeric—once you’ve made the paste, don’t let any of it get on your clothes or on the counter, once it’s wet, the turmeric will stain everything yellow. Trust me.

Ingredients:
One head of cauliflower
2 large potatoes
2 medium tomatoes
1/2 cup fresh or frozen peas
2-4 tablespoons olive oil
One teaspoon cumin seeds
1 1/2 teaspoons crushed ginger
One teaspoon turmeric
One teaspoon red chili powder
One teaspoon coriander powder
1/2 teaspoon garam masala
2-3 tablespoons Greek yogurt
Salt to taste
Cilantro (optional)
Naan or pita bread

Directions: Wash and chop the cauliflower into bite-sized chunks, toss with one or two tablespoons of the olive oil until coated and spread flat on a foil-lined baking sheet. Peel, rinse and chop the potatoes so they are about the same size as the cauliflower, coat with olive oil and put on another baking sheet (or the same, if it all fits). Sprinkle both lightly with salt. Heat the oven to 425 F and roast the veggies for 30 minutes, or until there is a nice crispy crust on the potatoes and cauliflower. In a small microwaveable bowl, cook the peas for about two minutes. Roughly chop the tomatoes.

In a skillet, heat a few tablespoons of oil and then add the cumin seeds and let them cook for about 30 seconds. Add the tomatoes, ginger, turmeric, chili powder, coriander, garam masala and a little salt. Turn the mixture down to medium heat, cover the pan and let the mixture cook down, between 10 and 15 minutes. Add a tablespoon or so of water to thin out the paste.

Remove the pan from the heat and gently add the yogurt. Put the pan back on low heat—do NOT overcook this mixture or the yogurt will curdle. Add in the veggies and mix well. Heat the naan or pita for a few seconds to soften it, then spread some of the yogurt on the bread and then add the Gobi Aloo. I also added cilantro to counter the spice.