Now that I'm back to cooking again, I wanted to enjoy a well seasoned dish. Indian food usually has a plethora of spices that meld into beautiful flavors, so I pulled out a simple dish to cook and enjoy.
Aloo gobi is an Indian dish that translates to curried potatoes and cauliflower, but I replaced the potatoes with tofu since that's what was in stock in my kitchen. This dish has me craving a local Indian restaurant that has an amazing lunch buffet. The trick is to go easy on the rice so you can fill up on all the delicious dishes they cook from scratch; and their naan bread is so soft, plus they add different herbs sometimes to make it pair with the dishes they serve that day.
The spices in this dish are paired together wonderfully, with a hint of smokiness. The tomatoes and tumeric added such a lovely flavor and color in the dish. I think this would taste even better if paneer was added or replaced the tofu.
Tofu Gobi
14 oz extra firm tofu, drained
2 tbsp ghee
1 small yellow onion, minced
4 cloves garlic, minced
1" fresh ginger, minced
2 tsp brown mustard seeds
2 tsp curry
1 tsp tumeric
1 tsp cumin
2 cups cauliflower
1/4 cup filtered water
2 tsp kosher salt
15 oz can organic diced tomatoes
1/4 cup plain cultured yogurt
1/4 cup fresh cilantro
Slice the tofu in half width-wise and dry between two layers of tea towels. In a large pan over medium-high heat, add the ghee and sauté the ingredients of onion through cumin for approximately 10 min until translucent.
Next add the remaining ingredients and allow to steam until the liquid has evaporated, approximately 10 min. Serve over coconut rice and top each portion with 1 tbsp yogurt and cilantro.
~Yields 4 servings.
~Adapted from Cooking Light.