Fragrant & flavorful, I can never say no when a bowl of this presents itself in front of me. Such is my obsession that in the anticipation & excitement of it all, I often cook more than two of us can devour. And thus this post. Cauliflower, with its roasted nutty tang and potatoes – well what can I say about potatoes – with their ever-so-versatile texture and taste make this dish a perfect combination. And it provides a balance to almost anything you eat with it – be it rice, breads, salad or simply on its own.
Here is the great & simple way to re-create this everyday dish into something slightly gourmet.
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Curried Potato and Cauliflower (Aloo Gobi) and Quinoa Pilaf
- Total Time: 35 minutes
- Yield: Serves 2
- Diet: Vegetarian
Description
Aloo Gobi gets a healthy upgrade with fluffy quinoa. A flavorful, satisfying weeknight dinner.
Ingredients
- 0.5 cups (118 ml) cauliflower
- 1 medium potato
- 0.5 cups (118 ml) frozen peas
- 1 tsp cumin seeds
- 0.5 tsp asafetida powder
- 2 tsp coriander powder
- 0.5 tsp turmeric powder
- 2 tbsp olive oil
- Some fresh coriander
- Salt
- Chili
- 0.5 cups (118 ml) quinoa
- 7-8 cherry tomatoes
- 0.25 cups (59 ml) onion
- 1 tsp olive oil
- 0.5 tsp red pepper flakes
Instructions
- Heat oil in a non-stick pan.
- Add cumin seeds and cook until they brown and begin to splutter.
- Add the remaining ingredients along with 1/2 cup water and mix well. Cover and cook on medium heat for 8-10 minutes, or until the potato and cauliflower are soft and thoroughly cooked.
- Turn heat to high, and sauté for 4-5 minutes until any excess liquid is absorbed and the edges of the vegetables begin to get brown and crisp.
- Remove from heat, add fresh coriander and keep aside.
- Make the Pilaf
- Heat oil in a non-stick pan.
- Add onions and tomatoes and cook for a few minutes, just until the tomatoes start to wilt.
- Add the cooked quinoa and aloo gobi prepared earlier. Mash the gobi slightly, mix well and sauté for another 2-3 minutes.
- Adjust salt and add red pepper flakes (if desired), remove from heat and serve hot with pickle and yogurt.
Notes
- For a richer flavor, roast the potato and cauliflower before adding them to the pilaf.
- If you don’t have asafetida, you can omit it or substitute with a pinch of garlic powder.
- To make this dish ahead, prepare the aloo gobi and quinoa separately and combine just before serving. Store each component separately in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Indian
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 8
- Protein: 10
Frequently Asked Questions
Should I cook the aloo gobi and quinoa pilaf separately?
Yes. The aloo gobi is spiced and cooked in a skillet or wok until the cauliflower is tender and the potatoes are cooked through. The quinoa pilaf is prepared separately and served alongside or underneath.
How do I keep the cauliflower from turning mushy in the aloo gobi?
Cook on medium-high heat and avoid stirring too often. Let the florets sit undisturbed for a minute or two at a time so they develop some color rather than steaming in their own moisture.
Can I use rice instead of quinoa for the pilaf?
Basmati rice is a natural substitute and closely matches the traditional dish. Cook it with the same aromatics called for in the pilaf portion of the recipe.
Skipped the quinoa and just did the aloo gobi with rice, still great. Does the pilaf reheat well or go dry?
It does dry out a little Wendy. Sprinkle a tablespoon of water over it and cover before reheating, and it steams back to life.