“It was a place where witches met.
Tonight a fire gleamed on the very crest of the hill. Dark figures moved in the flickering light.
The moon coasted across a lacework of clouds.
Finally, a tall, pointy-hatted figure said, ‘You mean everyone brought potato salad?'”
(T.Pratchett, Witches Abroad)
Yesterday we had the Walpurgis Night, today – Beltane. Quite nice opportunities for Sabbaths. Although what I prepared, is not the potato salad in the literal sense, but… has a lot in common with salad. The fact that it had potatoes, for example. 🙂
But it really is spring variation on the aloo gobi. Aloo gobi is a traditional dish characteristic for cuisine of Pakistan, India and Nepal. This one-pot dish is potatoes and cauliflower cooked with spices like cumin, garlic and ginger, often with curry leaves and kalonji (black cumin – nigella).
Now we season aloo gobi with spring spirit, adding fresh spinach, green onions and small tomatoes (cherry).
Aloo gobi is just great for this year’s spring – warming, but with green, fresh accents. You can curl up on a chair with a steaming bowl and dream of the true spring.
Bon Appetit 🙂
And I have a little surprise for you. Few days ago I got an email from lovely Helen Nichols, who is author of Well Being Secrets blog. She wrote an amazing and very informative article about cauliflower. I would like you to read it, so.. here you have it: 28 Science-Backed Health Benefits of Cauliflower.
1 small cauliflower (approx. 0.5 kg) or half of a larger one
0.5 kg of small potatoes
1 bunch green onions
10 – 15 cherry tomatoes
30 dag (3 – 4 bunches with the roots) spinach
1 tablespoon + 1 teaspoon coconut oil
1 teaspoon cumin
1 teaspoon coriander seeds
0.5 tsp turmeric
3 – 4 large cloves of garlic
2 cm fresh ginger
1 teaspoon salt
- Peel the potatoes and divide into quarters. Rinse in cold water (to flush out excess starch).
- Cauliflower divide into florets.
- Potatoes and cauliflower steam, approx. 15 minutes.
- Preheat oven to 200C (392F).
- Potatoes and cauliflower arrange on a baking tray lined with baking paper, sprinkle lightly with oil. Bake for approx. 15 minutes (after 10 minutes check and, if necessary, remove the cauliflower earlier).
- Garlic crush, ginger grate.
- Chop green onions. Wash tomatoes and cut in half. Wash the spinach thoroughly and cut (including stems).
- Coriander seeds and cumin roast on a dry frying pan.
- Add oil to the spices. Add the garlic and ginger. Fry approx. 1 minute.
- Add the turmeric and green onions. Fry 2 – 3 minutes and add the spinach and tomatoes.
- Fry until the spinach starts to wilt visibly.
- Add the potatoes and cauliflower. Add salt.
- Tomatoes should release the right amount of juice to create a sauce, but, if necessary, we can add a few tablespoons of water.
- Reduce the temperature of the heating and, under cover, cook for 5 – 8 minutes.
Serve hot, accompanied by naan breads or rice as a main dish. Or as an addition to the main course, my dear carnivores 🙂