Aloo Gobi with Peas with Coconut Tomato Sauce

Round of applause here people-my first Indian dish!

(takes a bow)

I really am crazy proud of this dish. I always feel intimated by Indian food. So many spices, grains and ingredients I’m not familiar with, let alone have stocked in my kitchen. So this aloo dish was a nice transition meal, since it features my favorite vegetable pairing-cauliflower and potatoes!

Which reminds me-I have BRIEFLY touched upon another beautiful Indian dish. Gobi Manchurian (yikes, my early recipes were rough!). Which, since it features cauliflower, is not that different than this meal. But this one has a little bit more going on, and thus, I am still claiming it’s my first OFFICIAL Indian recipe. And Jim’s cousin John, who is a Krishna devotee and the master of Indian cooking, gave this his seal of approval. So that’s really all that matters 🙂 The coconut sauce is optional, but I loved mixing it in because it brought the dish a whole new level of creaminess. It’s also great just served on top of each serving.

PS-Don’t judge this recipe by it’s photo. Late night cooking means for crappy lighting and this poor dish isn’t pictured in it’s full glory-I promise!

1 head cauliflower, chopped into florets

5-7 small red potatoes, chopped into cubes

1/3 cup vegetable broth

1 yellow onion, chopped

1 cup frozen peas

2 tbsp olive oil

2 tbsp BBQ sauce (optional, but it adds a nice smokey flavor)

2 tsp paprika

1 1/2 tsp turmeric

1 1/2 tsp cumin

1 tsp ground coriander

2 cloves garlic, minced

1 inch piece ginger, minced

Salt and black pepper to taste

COCONUT TOMATO SAUCE

1 1/2 cup coconut milk

1 large tomato, chopped

3 tbsp organic flour

1 tsp olive oil

• Saute the onion, garlic and ginger in oil over medium heat for 6-8 minutes
• Add all the other ingredients EXCEPT cauliflower and peas, cover, and continue cooking over medium heat for 8-10 more minutes
• Add cauliflower and peas, cover, and cook for 5 more minutes, stirring frequently (make sure not to let the cauliflower get mushy) and remove from heat
• For the sauce, heat olive oil and tomato in a small saucepan over medium heat for 3 minutes
• Add flour and whisk for one minute
• Add coconut milk, bring to a boil and then reduce to a simmer, stirring continuously for 5 minutes or until sauce has thickened
• Pour sauce into aloo or pour on top when serving