Alu Gobi (Cauliflower with Potatoes)
This dish is made with cauliflower, potatoes, ghee, cumin seeds, ginger, tumeric, ground cumin, ground coriander, cayenne pepper, garam masala, salt, and fresh cilantro. I served this with Khara Masala Pulao, Dal Ghia, papadum, and yogurt/mint raita. If the ghee is replaced with oil, this dish would be vegan.
This recipe comes from one of my three favorite Indian Cookbooks: Vegetarian Nirvana by Santosh Jain. This book focuses on home-style North Indian cuisine, with many recipes suitable for a Jain vegetarian diet. My other two favorites are Dakshin by Chandra Padmanabhan and An Invitation to Indian Cooking by Madhur Jaffrey (I use the original edition).
Alu Gobi (Cauliflower with Potatoes)
This dish is made with cauliflower, potatoes, ghee, cumin seeds, ginger, tumeric, ground cumin, ground coriander, cayenne pepper, garam masala, salt, and fresh cilantro. I served this with Khara Masala Pulao, Dal Ghia, papadum, and yogurt/mint raita. If the ghee is replaced with oil, this dish would be vegan.
This recipe comes from one of my three favorite Indian Cookbooks: Vegetarian Nirvana by Santosh Jain. This book focuses on home-style North Indian cuisine, with many recipes suitable for a Jain vegetarian diet. My other two favorites are Dakshin by Chandra Padmanabhan and An Invitation to Indian Cooking by Madhur Jaffrey (I use the original edition).