Cauliflower with Mixed Vegetables ( Aaloo Gobi)

The joy of cooking vegetables is that its mostly quick, simple and healthy. It also doesn’t break the bank. I have to be honest, I rarely touched cauliflower till way into my adult life. Strangely enough, my kids love having this with some Mint chutney. I suppose their tastebuds are way more developed than mine ever was at their age! Cauliflower with mixed vegetables is an easy and versatile dish to add as a side dish to any meal. Throw in some kebabs on the side and enjoy a hearty meal!

Ingredients

1 head of cauliflower (stalk removed and cut into smaller florets)
2 medium sized potatoes (cut in chunks)
2 medium carrots (diced)
½ cup peas
1 medium onion (sliced)
½ serrano chilli (sliced)
Cilantro with a squeeze of lemon juice (garnish)
Seasonings:
1 tsp salt
½ tsp cayenne pepper (add an additional ½ tsp of crushed red chillies for extra heat)
1 tsp Panj Puran ( a mix of five spices – onion/nigella, cumin, fenugreek, mustard, fennel seeds)
3 tablespoons olive oil

Directions:

1. Blanch the cauliflower florets and the diced potatoes in boiling water for about 2 mins. This is so they are partially cooked. (Make Ahead Tip: I usually do this step, throw in the onions, carrots and peas and put it all in a ziplock back and freeze for later. When you are ready to cook, do NOT thaw. Instead just throw it all in to the oil and cook on high heat for about 10-15 mins, stirring constantly)
2. Heat the oil and add the seasonings.
3. Add a dash of water to keep the seasonings from burning.
4. Add in the cauliflower and potatoes. Stir for a couple of minutes. Cover and cook for 2 minutes.
5. Add in the carrots and peas. Stir, cover and cook for 5-10 minutes making sure to remove the cover in between and stir so it doesn’t burn at the bottom. ( a slight browning is fine and adds to the flavor)
6. Once the potatoes and cauliflower are tender, add the cilantro with a squeeze of lemon.
7. Serve with some roti and mint chutney ( see directions below)

Mint Chutney:

I’m lucky enough to have healthy mint growing like weeds in the backyard. There’s such an overflow of harvest that it’s sometimes overwhelming to manage. However, mint chutney is an east solution to grind and freeze in ice-cube trays and use as needed. There are two versions to this. You can omit the yogurt and lessen the spice. Or mix in some yogurt to reduce the heat. Either way, it’s a great accompaniment to Pakistani dishes, like Chicken Tikka, Seekh Kebab or in this case, Aaloo Gobi ( Cauliflower with Mixed Vegetables)

Add I bunch of cilantro and 1 bunch of mint leaves ( hard stems removed) in a food processor. Add ¼ serrano chilli, ½ tsp Anardana ( dried pomegranate) powder, ½ tsp salt, ½ roma tomato, and 2 tsp of lemon juice. Puree the mix evenly. Add a tablespoon of yogurt. Mix well, chill and serve with your favorite dish.

For other vegetarian options, check out these Lotus Root Patties or this Eggplant hash!h