When I think of Aloo Gobi, for some reason I don’t think of home. I think of the movie “Bend It Like Beckham” which taught me that once a gal knows how to make a good Aloo Gobi, you’re officially a Fine Indian Woman and will have no problem taking over the world, thankyouverymuch.
Aloo is potato. Gobi is cauliflower, and when brought together with a bevy of fun spices it is absolutely delicious. I punked out and bought some store-made naan bread that I warmed up in the oven, which is also where I happened to roast these veggies first instead of sauteeing them because cauliflower is pretty much only fantastic when you roast it (true story). Roasted Veggie Aloo Gobi! I can’t take all the credit for this (inspired as I was by a recipe I found from Gourmet), but still, it was up my Aloo Gobi alley and that’s where I followed it with excellent results.
The roomie tends to rag on me for not making more food from my Motherland, but here I am, with solid Chole Palak, Pulau, Raita, Lassi, Apple Chutney, and Aloo Gobi recipes under my belt and I can’t help but think that’s pretty damn good for a gal from the desert in Arizona.
To my vegan and veggie-friendly friends, this is one of those dishes that, when served with some warmed up flatbread-of-choice, makes for a delicious, healthy, and pretty satisfying dinner. And I challenge those of you scared of making your own Indian food to buy a few spices and try it out…it’s not scary, and the flavors are only overpowering if you over-season. I promise.
So eat up! Meatless Monday is coming up, and I hear it's all the rage these days.