Xmas Eve Dinner Vegan Indian Feast: Aloo Gobi with mint chutney


ALOO GOBI 

Potatoes and Cauliflower


1 pound (450g) Yukon gold potatoes
1 small-medium head of cauliflower (500g)
2 1/2 TB neutral-flavored oil - used olive oil 
Salt and pepper

Preheat the oven to 425ºF. 

Peel the potatoes and large dice to cubes. 
Cut the cauliflower into small-medium sized florets.

Transfer potatoes to a parchment paper-lined baking sheet and drizzle potatoes 
with the oil and salt and pepper to taste then spread out in a single layer in the baking sheet.

On a second prepared baking sheet with parchment, add  cauliflower and drizzle cauliflower with the oil, and toss to coat the cauliflower then salt and pepper to taste.

Place the baking sheets in the oven at the same time. 
The cauliflower on the top third of the oven and the potatoes to the bottom. 

Bake both for around 25 minutes or until browned in places and fork tender but not soft. 


Masala Ingredients

3 TB neutral-flavored oil - using olive or avocado 
1  tsp cumin
1 inch cinnamon stick 
inch piece ginger, peeled and finely chopped 
1/2 tsp ground turmeric
2 tsp ground coriander
2 tsp chile powder, 
2 Roma or plum tomatoes (about 8 ounces/227g), finely chopped
1-2 tsp kosher salt
2 tsp fenugreek or to taste 
½ teaspoon garam masala
1 tablespoon vegan butter  
1 medium yellow onion, diced
1 serrano pepper,
6 garlic cloves, finely minced or pressed
1/2 cup cashew cream or coconut cream 
1 big handful cilantro or parsley
squeeze of lime or lemon juice 
optional: cardamom
              more veg: spinach, mushrooms, peas

Make the Masala and Aloo Gobi

Heat the 3 TB oil in a deep sauté pan or Dutch oven over medium-high heat. 
Once the oil is hot, add cinnamon stick and cumin and toast for 1 to 2 minutes, stirring or shaking the pan frequently, until darker in color and aromatic. 

Add the onions, season with a pinch of salt, and cook until nicely browned, 7 to 8 minutes.

Add in the garlic, ginger, turmeric. 
Cook for 1 to 2 minutes, stirring continuously.

Add the coriander, chile powder, serrano pepper, tomatoes, salt.

Lower the heat as needed if the spices start to stick. 

Stir well, using the tomato juice to scrape up the carmelized bits on the bottom to the pan.

 Simmer for 4 to 5 minutes, or until the tomatoes have softened and almost melted, and the oil starts to separate from the tomatoes.

Add the garam masala, frugreek and butter and stir to combine. 

Add roasted cauliflower and potatoes.

Gently mix to coat in the vegetables in the masala and cook, uncovered, for about 5 minutes. 

Toss occasionally, until potatoes and cauliflower are well-coated and tender but not soggy, lowering the heat if it starts to stick.

Meanwhile, chop the parsley. Add the parsley and a couple squeezes of lime or lemon juice to the aloo gobi 

Season to taste with salt and more garam masala if desired. Remove the cinnamon stick pieces.

Serve over basmati rice 





MINT CHUTNEY


2 green chilies 
1 1/2  cup packed fresh mint leaves
1/2 cup packed parsley (add cilantro if you like it)
1/4 tsp salt
1 tsp sugar
2 tsp or more lemon juice
1/2 tsp apple cider or lemon juice
2 small cloves of garlic grated
1/2 inch ginger grated 
1/4 - 1/2  cup water
Blend everything until smooth. Taste and adjust salt, spice and lemon.

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