September 24, 2013
Whenever I go to an Indian restaurant, I take forever to peruse the menu, trying to decide what to order. Everything sounds so enticing. I study the ingredients of one dish after another, imagining the wonderful flavors and aromas, and then I order aloo gobi. Every time. Every single time. I have on occasion tasted other dishes, but the truth is I love aloo gobi best — cauliflower and potatoes in a spicy sauce are perfect companions. If they could just add some chickpeas in there, I'd love it even more.
When I cook Indian food at home I'm a little more willing to experiment. I want to try different dishes. But, if I find one that contains cauliflower and/or potatoes, all the better. I saw a delicious-sounding recipe for cauliflower and broccoli with mahkani gravy on Richa's blog. The gravy came from another post she did on a most spectacular-looking whole-cauliflower dish called gobi musallam. The gobi musallam is a centerpiece dish for a special occasion, so I filed it away for a possible Thanksgiving dish, but the cauliflower and broccoli seemed like the perfect thing to make right away.
Sadly, my broccoli was decrepit, and had to go to the compost, but I had plenty of cauliflower plus everything else in the recipe, so I made my version with just cauliflower and peas. However, since I was in charge of ingredients, I also added my beloved chickpeas. And was it good? Oh, yeah. Go make some.
Mofo comes through again with inspiration to spare.