Indian-Spiced Cauliflower and Potato: Gobi Aloo

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1 cauliflower, cut into florets
1 bunch Chinese flowering chives
3 Tbsp unsalted butter or ghee
1 tsp red mustard seeds
1 tsp cumin seeds, toasted
 1” piece ginger, cut into fine shreds
1 or 2 serrano chiles, cut into fine shreds
 3/4 tsp sea salt, or to taste
 1/2 can peeled and seeded tomatoes, crushed
 1-1/2 tsp South China Seas Shahi Garam Masala

Boil the cauliflower and potatoes separately, cooking the cauliflower for 2 or 3 minutes and the potatoes until almost done – about 10 minutes. Drain and keep warm. Snap off and discard the lower stems of the flowering chives (as you would asparagus) and cut the rest into 1” lengths.

Add the butter to a hot sauté pan or wok large enough to hold the cauliflower and potato, and when the butter is hot, add the mustard and cumin seeds. Hold a cover just above the pan to contain exploding mustard seeds. As soon as mustard seeds start to pop, add the ginger, serrano, salt, flowering chives and cauliflower. Sauté for a few minutes until the cauliflower takes on a little colour, adding a bit more butter if required. Stir in the tomatoes and continue cooking and stirring for a few more minutes until much of the moisture evaporates. Add the potatoes and stir-fry until the potatoes are heated through and completely cooked.

Stir in the garam masala, check for salt, and serve.

Recipe Copyright © 2011, Don Dickson / South China Seas Trading Co. Limited


Ingredients available at South China Seas: red mustard seeds, cumin seeds, ginger, serrano, sea salt and South China Seas Proprietary Blend Premium Shahi Garam Masala.