pronunciation key

ah-loo go-bee

etymology

Hindi

alternative spelling

aloo gobi

 a dry Indian dish

made with 

potato

cauliflower

spices

I heard all about it

while tuning in to

the Cooking Channel's

How to Live to 100

host

Jason Wrobel
who with goofy style and wit
had me craving cauliflower
for its flavor
 texture
and
health benefits

by chance
I stumbled onto this program
and quickly tried to write down
the recipes
let me tell ya
these are my kind of recipes
I was so excited!
admittedly slow on the uptake

turns out
this is a whole food
plant based program
although not labelled as such
it is...

trust me.

Way to go Cooking Channel!

There were so many 

great recipes

but since I had everything on hand

to make alu gobhi

aloo gobi it is

or

was

and here it is

for you

Alu Gobhi

Recipe courtesy of Bhojanic

Total Time:

1 hr 5 min

Prep:

30 min

|

Inactive Prep:

--

|

Cook:

35 min

Level:

Easy

Yield:

4 to 6 servings

INGREDIENTS

• 3 to 4 tablespoons coconut oil (any oil with a high smoke point will do)
• 1 tablespoon whole cumin seeds
• 2 tablespoons tomato puree
• 2 medium potatoes, peeled and cut into 2-inch pieces
• 3 teaspoons salt
• 1 medium head cauliflower, cut into 2-inch florets

• 2 tablespoons ground ginger
• 1 tablespoon ground coriander
• 1 teaspoon turmeric
• 2 to 4 pinches cayenne
• 1 cup chopped fresh cilantro

DIRECTIONS

Heat the oil in a heavy-bottomed saucepan over medium-high heat. When hot, add the cumin. As soon as the seeds begin to pop, stir in the tomato puree and cook for 30 seconds. Stir in the potatoes and 1 1/2 teaspoons of the salt, reduce the heat to low and cook, covered, until the outer layer of the potato is cooked, 8 to 10 minutes. Add the cauliflower, ginger, coriander, turmeric, cayenne and the remaining 1 1/2 teaspoons salt and stir it all together without damaging the florets. Cover and cook until the cauliflower is tender, 15 to 20 minutes, adding 1/2 cup of the cilantro during the final minutes of cooking. Serve garnished with the remaining 1/2 cup cilantro.

footnote: I used 5-6 Tablespoons coconut oil paying special attention to temp and stirring frequently...when things seemed to be sticking to the pot I added vegetable broth in small doses...and finally, I used Italian parsley since I didn't have cilantro (gasp!) 

I served it

right along side  

brown basmati rice

there was heat

tentative with the cayenne

at 2 teaspoons

I don't consider myself

a spice wimp

I boldly add jalapenos

to my sub sandwiches

but 

oh me

oh my oh

dis had my nose running

next time

I will enjoy it

at a 1 alarm temp...

1 teaspoon

maybe starting at 1/2 and building

from there.

Either way

this was worth sharing

and I hope you enjoy.

Check out your local listing

and check out

How to live to 100

as Martha says...

it's a good thing.

as Julia would say...

bon appetit!

Wishing Jason Wrobel much luck

for he has some

large

high heels 

to fill!