Aloo = Potato / Gobhi = Cauliflower

The two main ingredients of this delicious recipe are excellent choices for reducing both the Kapha and Pitta doshas. This makes the meal a great option for Winter and Spring time. However, the use of the spices ensures that this recipe will be warming for those Vata types out there too! Aloo Gobhi is a classic (and fragrant) dish from the region of Punjab in Northern India – famous for the majestic Golden Temple in Amritsar.

Serves 4 approximately

INGREDIENTS

• Ghee – 2 tbsp
• Cauliflower – 1
• Potato – 2 or 3
• Cumin seeds – 1 tsp
• Ajwain seeds – 1/2 tsp
• Onions – 2 diced
• Garlic – 6 cloves chopped
• Ginger – 2 inch piece grated
• Salt and black pepper – to taste
• Garam masala – 1 tsp
• Ground Cumin powder – 1/2 tsp
• Ground Turmeric Powder – 1/2 tsp
• Dried fenugreek leaves – 1 tbsp
• Fresh coriander – 1 tbsp (chopped)

INSTRUCTIONS

1. Wash cauliflower and cut into pieces. Wash, peel, and cut potatoes into rough cubes
2. In pan melt the ghee, add cumin and ajwain seeds, and simmer for few minutes
3. Add onion and sauté until transparent
4. Add ginger and garlic. Cook for further 1 -2 minutes
5. Add a little salt and black pepper to taste; add the turmeric, garam masala, and ground cumin. Stir for another minute
6. Add potatoes and stir well to coat with spices. Add fenugreek leaves, and stir through
7. Cover and cook until potatoes start to soften slightly
8. Add cauliflower and stir to coat cauliflower with spices. Add a splash of warm water if the mix is becoming dry.
9. Cover and cook, stirring occasionally, until potatoes are cooked and cauliflower is softened
10. Garnish with chopped coriander. Serve warm with fresh chapatis (pictured) or some cooked basmati rice. (And a tamarind chutney is my fave accompaniment!)

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