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Dinner Tonight: Cauliflower-Potato Curry (Aloo Gobhi)

I've been taking baby steps into Indian cooking, focusing especially on the all-vegetarian meals. Even though I'm a happy meat-eater, these dishes really do something for me. They don't taste like they're missing anything. Basically I'm at the point where I need a good beginners' guide to Indian cooking. I realize the subject is perhaps a little too vast. But I'm approaching the jumping-off point.

I'm past the bulk curry powder and am getting into toasting spices and combing them myself. Mahanandi is a good place to start. The site doesn't try to dumb down the process, and while recipes there might look like they have a lot of ingredients, most of them are familiar vegetables and spices I also have on hand. In adapting this cauliflower recipe, I had to cut a few things out, but it certainly didn't taste like anything was missing. This simple recipe was so delicately spiced and delicious I've been thinking of it ever since I made it.

About the author: Nick Kindelsperger is a freelance writer in Chicago. He is the co-founder of The Paupered Chef and spends most of his time playing with the new cooking gadgets he got from his wedding.

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