If you love cooking with spices, then this delightful Indian dish will surely be the perfect companion to your favorite curry or salad. Inspired by Jamie Oliver‘s recipe, this Punjabi-style aloo gobhi is a traditional dry side dish prepared with gobi (cauliflower) and aloo (potato). This has become one of my favorite go-to comfort dishes, especially well-paired with a light, crisp vinaigrette salad.
The fragrant spice that lends to this classic favorite is turmeric. High in iron and manganese, turmeric helps to keep your bones healthy and strong. Coconut adds a hint of sweetness to balance the fresh chili for this knockout side dish. Happy cooking!
- 1 onion
- 1-inch piece of ginger, grated or minced
- 1 fresh green chili, minced
- 1/4 cup fresh cilantro, minced
- 8 ounces cauliflower florets
- 12 ounces potatoes
- 10-ounce bag frozen peas
- 1 1/2 teaspoon black mustard seeds
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1 tablespoon dried coconut flakes
- 3/4 cup basmati rice
- 1 lemon, freshly squeezed
- Preheat the oven to 425°F.
- Bring a pot of salted water on medium-high heat to boil. We’ll use this for the rice later.
- Heat 1 tablespoon of olive oil in an ovenproof pan over a medium-high heat. Add the onion, ginger, chili, cilantro, mustard seeds, turmeric, and cumin, then cook for 7 to 10 minutes.
- Stir in the cauliflower, potatoes, peas, and coconut, season with sea salt and black pepper, then add 1 cup of water.
- Bring to boil, turn the heat down, cover and simmer until just tender.
- Stir, then roast in the oven for around 20 minutes, or until cooked through.
- Place the rice in a pan, add twice as much boiling water and a pinch of sea salt. Cover and cook on medium for 7 minutes, remove from the heat and leave to steam with the lid on for another 7 minutes.
- Once cooked, season to taste, then serve together with freshly squeezed lemon juice.