This week I ended up tried a couple of recipes although I didn't manage to blog about them as I got over excited about the free music festival happening in my city.... I have a bit of a soft spot for live music which got in the way of my blogging. I tried part of a recipe from another blog I enjoyed reading called Domestic Sluttery, this is the link to that recipe. I haven't included my attempts to make that recipe as I interpreted part of it and ignored the other half... I didn't attempt to spatchcock a chicken I just made Jalepeno butter and put it on some chicken thighs. This made a lot of mess and didn’t look very appetising but tasted quite good.
The recipe I decided to blog about this week was another spicy one from a Spice Box I received as part of a Christmas gift earlier in the year. This recipe is one for Aloo Gobi a spicy potatoes and cauliflower dish which I haven’t tried before as the chocolate thief doesn’t like cauliflower.
To Make this recipe you need:
1 Small Cauliflower
3 or 4 Medium Potatoes
1 ½ teaspoons of Mustard Seeds
1 ½ spoons of Cumin Seeds
1 teaspoon of ground Corriander
1 teaspoon of Tumeric
½ a teaspoon of Garam Masala
½ teaspoon Ground Cumin
2 Long Chillis
When I started this recipe the first thing I did was start to chop up the Cauliflower into florets as advised in the Spice Box recipe before putting it to one side. Then I put the Mustard and Cumin seeds in my pan and started to cook them.
Whilst they were cooking I sliced up the onion. When the Mustard and Cumin seeds started to pop and jump I added the recommended glug of oil and the onions and started to fry them off.
As the onion fried I cut up the potato, the recipe said to peel the potato first but I didn’t because I was tired and I don’t mind potato skins.
Once this was done and the onion had turned golden brown I added the spices, chilli’s, cauliflower and potatoes to the pan. I stirred the cauliflowers and potatoes in the spice mix so they were covered in the spices before adding the water.After I poured in the water I turned up the heat to boil the water; however, there didn’t seem to be enough water so I added enough to cover the potatoes and most of the cauliflower.
Next I brought it to the boil, put the lid on the pan and let it simmer for about half an hour and then let it simmer with the lid off for another then minutes. The recipe I have for Aloo Gobi didn’t say how long I should cook it for so I turned it off when the mix potatoes had become mushy and the cauliflower had broken up into pieces.When I went to try it I worked out that I had made loads.
It tasted like a spicy, slightly mushy mash potato.
Not a standalone dish but it will go great with other curries! Now, who's got a good Naan bread recipe?