by Alison Landolt
Potatoes. Onions. Cauliflower. These are the things we’re buying in bulk during Covid-19. Potatoes and onions because they last a long time, and cauliflower because, well, I just really dig the health benefits of these cruciferous crowns. In the Before Times, Wednesdays were Cauliflower Steak Night (aka my cat’s least favorite day ever), but it can be difficult to get all the fresh herbs and citrus necessary to impart flavor, so I’ve had to mix it up a bit.
Potatoes, onions, and cauliflower. Obviously I needed to make aloo gobhi.
Priya Krishna’s (mom’s) aloo gobhi is the only dish I’ve ever made that actually tastes like Indian food. I’m a pretty good cook, and I’ve tried my hand at several Indian dishes, but I never get it quite right. There are some things that are just better in a restaurant, which is a problem when you’re avoiding going out (because, again, Covid-19).
This recipe is so good, however, that I ordered Priya Krishna’s cookbook, Indian-ish, which she wrote in collaboration with her mom Ritu. Indian-ish is a collection of stories and recipes; it is about the relationship between Priya and her mother told through food. While the cookbook is by no means intended to be a traditional presentation of Indian cuisine, it is accessible and delicious. More importantly, it is an authentic representation of Priya’s Indian and American identities and experiences.
Roasted Aloo Gobhi by Ritu and Priya Krishna
Ingredients
2 medium russet potatoes, cut into 2"-long sticks
1 medium head of cauliflower, cut into small florets
5 Tbsp. extra-virgin olive oil, divided
1 tsp. cumin seeds
½ tsp. ground turmeric
1 small onion, finely chopped
1 Tbsp. minced fresh ginger
Pinch of asafetida (optional, but really great)
Pinch of red chili powder (optional)
1 tsp. (or more) kosher salt
1 Tbsp. (or more) fresh lime juice (I used lemon sometimes)
½ cup chopped cilantro leaves with tender stems (optional)
Recipe Preparation
Preheat oven to 400°. Line a rimmed baking sheet with foil.
Spread the potatoes and cauliflower over the prepared baking sheet and toss with 3 tablespoons oil. Spread in an even layer and roast, tossing once halfway through, until cauliflower and potatoes are browned and slightly crisped, about 30 minutes. Let cool.
Meanwhile, in a large saute pan over medium-high heat, warm the remaining 2 tablespoons of oil until it begins to shimmer. Add cumin seeds and cook, stirring frequently, until they turn a medium shade of brown, about 1 minute. Be careful not to burn the seeds! Reduce heat to medium and swirl in turmeric. Add onion and cook, stirring frequently, until translucent, 4–6 minutes. Add ginger, asafetida (if using), and chili powder and cook, stirring, until heated through and well combined, about 1 minute longer.
Stir in roasted potatoes and cauliflower, including any charred bits from the foil, and gently mix (don’t overmix, or the cauliflower will fall apart). Add salt and cook for 5-6 minutes more, tossing occasionally, until potatoes and cauliflower are tender (but not soggy!). Remove from heat and add lime juice. Taste and add more lime juice or salt, if needed.
Transfer potatoes and cauliflower to a platter. Top with cilantro.
Recipe notes:
Because potatoes are a nightshade, some people with endometriosis may have difficulty tolerating them. You can omit the potatoes and double the cauliflower.
Lime juice can be omitted or replaced with lemon juice, depending on preference. Citrus can irritate interstitial cystitis symptoms.
I suggest adding a couple cloves of minced garlic if you cannot find asafetida.
I prefer to let my onions cook longer than the stated 4-6 minutes. I let them go, stirring frequently, until they are almost caramelized and jammy to help build more flavor.
Alison Landolt is an EFHou cofounder.