Description
A healthy grain + An Indian favorite = A great weeknight dinner
Ingredients
Scale
For the Aloo Gobi
- ½ cauliflower, cut into small florets
- 1 medium potato, diced into cubes
- 1/2 cup frozen peas (optional – I add them as I love the color it gives the otherwise bland looking dish!)
- 1 teaspoon cumin seeds
- ½ teaspoon asafetida powder
- 2 teaspoons coriander powder
- ½ teaspoon turmeric powder
- 2 tablespoons olive oil
- Some fresh coriander to garnish
- Salt & chili to taste
For the Pilaf
- ½ cup quinoa, cooked as per instructions on packet (you can use brown rice, semolina, farro or couscous as well – whatever you find easily in your neighboring supermarket)
- 7–8 cherry tomatoes, halved
- ¼ onion, finely chopped
- 1 teaspoon olive oil
- 1/2 teaspoon red pepper flakes (optional)
- Salt (as required)
Instructions
Make the Aloo Gobi
- Heat oil in a non-stick pan.
- Add cumin seeds and cook till they brown and begin to splutter.
- Add the remaining ingredients along with ½ cup water and mix well. Cover and cook on medium heat for 8-10 minutes, or till the potato and cauliflower are soft and thoroughly cooked.
- Turn heat to high, and sauté for 4-5 minutes till any excess liquid is absorbed and the edges of the vegetables begin to get brown & crisp.
- Remove from heat, add fresh coriander and keep aside.
Make the Pilaf
- Heat the oil in a non stick pan.
- Add onions and tomatoes and cook for a few minutes, just till 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 you like that kick!), remove from heat and serve hot with pickle and yogurt.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Main