These two Indian dishes are one of my new favorite pairings. Aloo Gobi is a cauliflower and potato dish. Chole Palak is spinach and chickpeas with a tomato base. They are wonderfully spicy and healthy and satisfying on a cold winter night. Also, relatively quick to make but make sure you have everything prepared ahead of time because everything has to be added to the pan pretty quick once you start cooking. Serve with Basmati rice.
- 2 fresh tomatoes, quartered
- 1/2 inch cube fresh ginger, cut in half
- 1 fresh green chili (optional)
- 3 Tbs. grapeseed oil (or other light oil such as canola)
- 1/4 tsp. asafetida powder (optional)
- 1 tsp. whole cumin seeds
- 3 cups fresh spinach, chopped
- 1 (14 or 15 oz) can chickpeas
- 1/4 to 1/2 cup water
- 1 Tbs. ground corriander
- 1/2 tsp. ground chili powder
- 1/2 tsp. tumeric
- 1 tsp. sea salt (to taste)
- 1/2 tsp. garam masala
- fresh cilantro, chopped fine (optional)
1. In a blender, combine the tomatoes, ginger, and fresh chili, Puree until completely smooth and set aside.
2. In a medium sized saute pan over medium heat, add the oil. Once the oil is hot, add the asofetida and the whole cumin seeds. Stir, and once spices are sizzling, add the tomato mixture. Careful it will splatter! Mix to combine and let it saute a few minutes.
3. Add the next three spices (coriander, chili powder & tumeric) as well as the salt. Mix that together and let it all mingle together over medium low heat for about 10 minutes. It will reduce down a bit and the colour will begin to get darker.
4. Add in the fresh chopped spinach, followed by about 1/4 cup of water (add up to 1/2 cup if you wish). Let it cook another few minutes.
5. Add chickpeas, mashing some of them with the back of the spoon to thicken the gravy.
6. Add the garam masala, and simmer a few more minutes before serving. Garnish with cilantro.
- 2 cups cauliflower florets (cut into small florets)
- 2 medium potatoes (cubed into bite size pieces)
- 1/2 inch shredded fresh ginger
- 3 tsp. ground coriander
- 1/4 tsp. tumeric
- 1/4 tsp. cayenne pepper
- 3 Tbs. water
- 3 Tbs. oil
- pinch asafetida
- 1/2 tsp. cumin seeds
- 2 green chiliies, sliced into long pieces
- 2 bay leaves
- 1 tsp. salt
- 1 tsp. mango powder
- 2Tbs. chopped chilantro
- 1/4 cup water, as needed
1. In a small bowl, mix the shredded ginger, ground coriander, cayenne, tumeric, and 3 Tbs. water to make a paste.
2. Heat oil in a pan that has a tight fitting lid. Test heat by adding one cumin seed to the oil; if seed cracks right away oil is ready. Add asafetida and cumin seeds to the oil. After the seeds crack, add the bay leaves and green chilies and stir for a few seconds.
4. Add cauliflower, potatoes, 2 Tbs. of water and salt. Mix well. Cover the pan and let it cook on medium heat for about 15 to 20 minutes until vegetables are tender. Make sure to stir gently every 3 to 4 minutes.
5. Lastly, add mango powder and cilantro. Mix everything and cover for a minute. Adjust salt to taste.
Serve and enjoy!