Spicy Cauliflower and Potato (Mock Aloo Gobi) 
Number of People: 4Ingredients:1 Tbsp cumin seeds
1 Tbsp coriander seeds
1 tsp yellow mustard seeds
1 tsp nigella seeds (optional)
1 garlic clove
2 cm fresh ginger
1 large onion, cut into eighths
1 tsp ground turmeric
1 tsp ground black pepper
1 tsp salt
2 Tbsp vegetable oil
200g peeled tomatoes, canned are OK
500g potatoes, cut into 1.5cm cubes
1 small cauliflower, cut into florettes, you can also use the stems, peeled and diced
700g water
1 tsp salt
Vegetable oil for frying (optional)
Preparation:Place cumin, coriander and mustards seeds into TM bowl and dry roast for 8 minutes at 100°C on Speed 1. Remove and allow to cool.
Place garlic and ginger into TM bowl and mince for 15 seconds on Speed 7. Scrape down sides as needed to ensure the mix is even. Add onion and chop for 10 seconds on Speed 5. Add turmeric, pepper, salt, oil and spice mix to onions and cook for 10 minutes at 100°C on Speed 1. Add the tomato and cook out for another 5 minutes at 100°C on Speed 1. If using canned, then place on Reverse and Speed 1, to reduce pulverising them too much.
Remove the mixture from the TM bowl and place into a bowl that will fit into the Varoma. Place the cauliflower florettes into the Varoma and the potato cubes into the TM basket.
Without washing out the bowl, add 700g water with the second teaspoon of salt. Place the basket into the TM bowl, position the lid and then the Varoma and cook the potato and cauliflower for 25 minutes at Varoma temperature on Speed 2.
Check the potato and cauliflower after about 20 minutes, you want it to be al dente, with some texture to it and not soft.
When the potato and cauliflower are ready, remove to a large bowl and gently fold in the sauce mixture.
Serve warm.
Tips/Hints:Aloo gobi has long been one of my favourite Indian dishes and this is based on a recipe fom Madhur Jaffrey's "Ultimate Curry Bible".
Normally the dish is fried and cooked in a frypan or larger pot, but this mock version cooks the sauce in the TM bowl frist and then the potato in the steamer basket while the cauliflower is steamed and the sauce kept warm in the Varoma.
The mixture of spices can easily be altered and varied to suit your palate.
Just another dish to show that it can be made in the Thermomix and that the Varoma is handy for keeping sauces warm while preparing other components of the meal.
Originally posted here:
http://thermomix-er.blogspot.com/2009/07/thermomix-aloo-gobi.html
