Aloo Gobi (Spiced Cauliflower and Potatoes)

Ontario has entered lockdown version 2.0. This one involves a reported curfew, vague explanations on what essential work is and essential outings and once again children learning from home while parents attempt to both teach and work at the same time. Oh joy! And so I have returned to ridiculous cooking projects (mastering bagels anyone?) and recreating take-out favourites to make it feel like we are going on outings when we are going absolutely nowhere.

This past year I began an obsession with Indian food after reading Priya Krishna’s book Indian-ish. Her recipes are really a hybrid, more Indian food in an American setting, but they are true to the elements of Indian cooking that make it addictive- spices, ranging from mild to hot but immensely flavourful. I have learned that curry is a generic term referring to many different combinations of spices, unique to each home. The recipes are vegetable and bean forward, use generous handfuls of herbs, and are usually quick enough to throw together on a weeknight.

This recipe is for spiced, roasted cauliflower and potatoes, but the name is just so fun to say! This is a typical Indian side dish, made popular in the movie Bend it Like Beckham. It comes together quickly, re-heats well and is a crowd pleaser among adults and kids alike.

Aloo Gobi

Adapted, slightly from Priya Krishna, Bon Appetit Magazine
Serves 4 as a side

2 medium russet potatoes, cut into 2″ long sticks
1 medium head of cauliflower, cut into small florets
5 Tbsp extra-virgin olive oil, divided
1 tsp cumin seeds
1/2 tsp ground tumeric
1 Tbsp minced fresh ginger
pinch of asafetida (optional)
pinch of red chili powder
1 tsp (or more) kosher salt
1 Tbsp fresh lime juice
1/2 cup chopped cilantro leaves and tender stems

Preheat the oven to 400F. Line a rimmed baking sheet with parchment paper. Toss potatoes and cauliflower with 3 Tbsp oil on a prepared sheet. Sprinkle with a few pinches of salt. Spread in an even layer and roast, tossing once halfway through, until cauliflower and potatoes are browned and slightly crisped, about 30 minutes. Let cool.

Meanwhile, heat remaining 2 Tbsp oil in a large skillet over medium-high until it begins to shimmer. Add cumin and cook, stirring frequently, until they turn a medium shade of brown, about 1 minute. Reduce heat to medium and swirl in tumeric. Add onion and cook, stirring frequently, until translucent, 4-6 minutes. Add ginger, asafetida (if using) and chili powder and cook, stirring, until heated through and well combined, about 1 minute longer.

Stir in roasted potatoes and cauliflower, including any charred bits from the parchment, and gently mix (don’t overmix or the cauliflower will fall apart). Add salt to taste and cook, tossing occasionally, until potatoes and cauliflower are tender (but not soggy), 5-6 minutes. Remove from heat and add lime juice. Taste and add more lime juice or salt, if needed.

Transfer potatoes and cauliflower to a platter. Top with cilantro.