CAULIFLOWER AND POTATOES (ALU GOBI)

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How wonderful to reconnect with old friends, after a long absence, and all because of Cauliflower! I had no idea that this vegetable had such a "cult following", but after I posted a couple of cauliflower blogs, both strangers and friends responded with calls for more.
My friend, Bob, from Chicago, was one of those people.A few years had passed since we last spoke. Both of us, along with our partners, Skyped for over an hour, catching up on times gone by. Let that be a lesson to us all. If an embarrassingly long period of time has passed, don't ponder or procrastinate.  Reach out and retrieve your friends. Life happens, time rushes by. It happens to all of us, but it is no excuse for abandoning good friendships.
Bob saw a woman at Patel grocery store, with a cart loaded with cauliflower. He surmised that she was going to prepare Alu Gobi, a classic Indian dish of cauliflower and potatoes. I have been making Madhur Jaffreys' version for years, and it remains a family favorite.
So Bob and Mitchel, Enjoy!!

RECIPE
4-6 Servings

This is from Madhur Jaffreys' "Indian Cookery"

1 medium cauliflower,cut into flowerettes
8 oz potatoes. cubed
2 tablespoons canola oil
1 teaspoon whole cumin
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/4 teaspoon turmeric
1 green chili, chopped
1 teaspoon toasted cumin*
salt and pepper to taste
2 tablespoons fresh coriander, finely chopped  (optional)

Soak the cauliflower in cold water for half an hour. Drain.
Boil the potatoes until firm when pierced with a knife.

Heat oil and add the cumin seeds for 10 seconds.
Add the cauliflower and saute for 2 minutes. Lower flame, cover and continue to cook for 4-6 minutes, until brown spots appear.
Add the potatoes and all the rest of the ingredients, and cook, uncovered, for 5 minutes until the potatoes and cauliflower are soft when pierced with a knife.
Mix in the chopped coriander and serve

*Toasted cumin - Place a small, dry pan on medium heat and add the cumin. It will start to brown, and be fragrant , in a matter of seconds. Turn off the heat immediately, shake the pan to cool the spice. Once it is cool, grind and add to the recipe, as directed.


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