It’s a hot and happy Monday here in San Diego!
Hi everyone! Hope you had an awesome weekend!
My weekend was super relaxing. On Saturday I spent the day going to the gym, some laundry, then followed by absolutely nothing, soooo that was FUN! I followed up Saturday night with some amazing sushi at Tadokoro and game night at a friends. We played “Logo.” Have you all heard of it? Basically it’s a trivia game about major companies, such a as Tabasco and Ford, or about ESPN and candy bars. You get the point. To win you have to answer questions correctly to move across the board. Guess who won? Me! Pretty happy with myself!
On Sunday Justin and I took a trip to the apple orchards in Julian, California. It was a hot but windy and beautiful day. We spent the afternoon pickings apples for some recipes that I am testing later this week (foreshadowing) followed be some wine and sausage testing. Yes, it was as good as it sounds! We ended the day with Inside Out, an amazing Disney movie that you have to watch! It’s all about the inside emotions of a young girl. It tugs at your heartstrings…
This meatless Monday I am sharing a Indian classic, Aloo Gobi, otherwise known as potatoes and cauliflower. This is a very simple and healthy meal that can be prepared in a jiffy for a easy weeknight dinner. I paired this meal with some kichadi but my mom usually served it with fresh made rotis.
First you start with the veggie prep. Chop up the potatoes and cauliflower and set aside.
I like to soak all the potatoes in water before hand to release some of the starch so that they can crisp up nice in the pan. Make sure to dry them before you add to the pan or the potatoes may become mushy (which is fine too! Just a different consistency ).
First start by heating oil in a pan. Add fresh cumin and black mustard seeds until you hear them crackle. The black mustard seed will dance around the pan and pop. I must admit.. that is my favorite part 🙂
Add turmeric and chili powder until fragrant. Then, add the potatoes and cauliflower. Cover and cook until done. Make sure you keep stirring in between so the veggies don’t stick. Add a little water to make a light gravy if you like.
Pair it with roti or over kichadi with plain yogurt, sliced red onion, chaat masala and an Indian mango or carrot pickle. Enjoy!
- 1 potato
- 1/2 cauliflower head
- 3 tsp. oil
- 2-3 tsp. turmeric
- 2-3 tsp. chili powder
- 2. tsp cumin
- 2 tsp. black mustard seed
- salt to taste
- Chop vegetables into small pieces.
- In a pan heat oil. Add cumin and black mustard seeds until they crackle.
- Add spices. Mix.
- Add veggies, salt and stir. Cover and cook until done, continually stirring.
- Add water to prevent sticking and to make a light gravy.
- If you would like the potatoes more crispy saute them in the pan.
- Serve with roti or kichadi, yogurt or pickle.
- Soak the potatoes to remove the starch, drain and pat dry.
