3/2/20

Meatless Monday: Aloo Gobi


This week's Meal Prep is entirely inspired by my friend Sangeetha who posted a picture of her aloo gobi on insta story.

Aloo Gobi is a combination of potatoes, cauliflower, and peas with Indian spices. After eating steak a few days in a row, I thought a bright and colorful vegetarian dish would be quite fitting for my meal prep.

I cooked "rice" made from lentils to go with this and packed lunches for the next 3 days.

NOTE: this is my version of the dish. After cooking potatoes and cauliflower directly in the pan, adding spices, and peas, I found my vegetables were under cooked and had to cook them further. The version of the recipe below is how I recommend you cook it instead.

Aloo Gobi
Ingredients
3 large Yukon gold potatoes, peeled, diced into bite-size pieces
1 head cauliflower, cut into bite-size pieces
olive oil
1-2" piece of ginger, peeled, finely chopped
2 teaspoons cumin seeds
2 teaspoons cumin powder
1 teaspoon coriander powder
1-2 teaspoons chili powder
2 teaspoons turmeric powder
salt to taste
2 cups defrosted peas

Directions
1. Parboil potatoes and cauliflower (in salted water) separately until each is nearly tender.
2. Add enough olive oil to cover the bottom of a large skillet. Heat.
3. Add potatoes and cauliflower to the skillet and saute for 5 minutes.
4. Add fresh ginger and all of the spices and saute until the spices become fragrant.
5. Add defrosted peas and heat through. Make sure potatoes and cauliflower are cooked through.

Optional: top with fresh chiles and cilantro.

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