Baby, I’m back!
And so are my favorite shows! Oh yea! I’m so pumped I’m never getting off this couch. Which is easy because I do it everyday.
I wake up in the morning and plop onto the couch right away and flip through the tv. My life revolves around my favorite shows. Now that they are all back, I can finally figure out my daily schedule!
(pathetic I know) but true.
Also, fall is here! Love it. I love every season though. There’s something great about all four of them. I mainly love fall because of all the warm colors, cute boots, food, pumpkins, apple pie, cute boots, thanksgiving, sweaters, did I mention cute boots …. I’m talking about everything you’d see in a fantastic commercial.
Before I continue on my rant about autumn and the delicious food I am dying to make these next few months, I just want to thank all those that asked about my mom and about me! I was just a little sick since the weather decided to randomly drop 20 degrees. My mom, however, had a minor surgery on her hand to remove a metal plate they placed when she broke her hand a year ago. She’s all better now and is resting.
Now let’s get down to why we’re all here. Food.
Food. Food. FOOD! Mmm. I couldn’t decide what to share with you. I have a seasonal recipe I wanted to start with or these awesome asian burgers I made the other day.
So I went in a completely different direction and decided to share with you drum roll please ….
Aloo Gobi. What’s aloo gobi? The exact definition of that is simply potatoes and cauliflower.
Yup. Simple and yet so delicious. When I make Indian/Pakistani food, it’s one of my favorite side dishes. I know that most of my readers have tried Indian food but for those that haven’t, this is different and something that is worth a try.
Aloo Gobi aka Potatoes and Cauliflower
Yields 4 servings
2 tbsp vegetable/canola oil
2 medium potatoes [I used russet], diced or thinly sliced
Half of a cauliflower head
½ tbsp red chili powder (Like heat? Add 1 tbsp like I did)
½ tbsp tumeric powder
1 – 1½ tbsp salt
1 medium onion, finely diced
1 large tomato, diced
cilantro for garnishing
In a large skillet with oil, sauté diced onions over medium heat until they start to become translucent. Add chili powder, turmeric, and salt and stir.
Add a diced tomato and stir. Then add the potatoes and fold into the mixture. Cover for 10 – 12 minutes stirring occasionally.
Meanwhile, I cut up the cauliflower. Once the potatoes are ready, add the cauliflower and add a tbsp of water, stir and cover again for 12 minutes. Reduce the heat and stir occasionally to make sure it doesn’t burn.
Add some cilantro for a finishing touch and you have your very own Indian side dish. Tastes amazing with rice or bread!
I’ll be back next time with my most favorite autumn soup. FAVORITE!