Aloo gobhi is a go to recipe for many Indian families considering it is simple to make and no head-scratcher. Just when you do not know what your dinner menu will be, this evergreen-cauliflower potato recipe comes to your rescue.
Nachiket and I did some major restaurant hopping over the past couple of days. Tied down at home due to his work, experimenting with cuisines, a shopping spree, and movies came to our rescue making the long weekend pretty entertaining.
One of the restaurants we’d been to was a Mediterranean restaurant. My God! The food was delectable! So, they had a buffet with a huge spread of both vegetarian and non-vegetarian food. Among the various Veg. sides and dips(tahini, hummus and what not), they had some garlic potato wedges kind and also another side of roasted cauliflower. When they got all mixed up in my plate (the buffet was so good, I became one of those who fill their plates like they have not eaten in ages :P) is when I was reminded of the popular Indian Aloo gobhi.
So, today being the dreadful Monday after the long weekend, I was almost out of ideas about what to cook when I spotted the cauliflower sitting in the fridge. It took me quite a few minutes of staring at what seemed like the only source of light in my life (the fridge light! Yes! That’s how intense my Monday blues are!) for me to realize I can use the cauliflower to cook!
After that, things got done pretty quickly. Not because I snapped out of my zombie-like state but because this recipe is so effortlessly easy and takes literally about 3-5 minutes of your effort depending on how fast you can cut the potato and cauliflower. After that, all you have to do is just toss them in the oil and spices and let the oven do all the work for you.
I have gone Mediterranean on the traditional Indian Aloo gobhi (because I was bored with the same flavors every time and this recipe kicks some serious rear end :D) But, please head over to the “My take” section for the Indian flavors.
Here is the recipe for oven-made