Ayurvedic Aloo Gobi

Aloo Gobi is one of our favorites.  There are many spice variations and ways that it can be prepared This is my Ayurvedic take on the subject. For directions on making Garlic-Ginger paste click here

Ingredients:
1 head Cauliflower broken into pieces
3 Potatoes chopped
1/2 cup canned chopped Tomato (or 2 small fresh Tomato chopped)
2 Tab Ghee
1 cup hot water
2 tea Garlic-Ginger paste (or 2 cloves chopped garlic & 1 Tab chopped ginger)
1 Tab Cumin seeds
1 1/2 tea Mustard seeds
1/2 tea Clove powder (or 6 whole Cloves)
2 Tab Coriander powder
1/2 tea Salt
1/4 tea Black Pepper
1/4 tea Hing (Asafoetida)
1 Jalapeno (or 1/4 Cayenne)

Garnish -
Yogurt, Cilantro and  Lime slices










Melt the Ghee  in a pot and add Garlic-Ginger paste, Cumin and Mustard seeds and Jalepeno Pepper. Heat for a couple of minutes until Mustard seeds start to pop.  Add the Coriander, Salt, Black Pepper, and Hing - creating a paste. Add Potato and toss to coat with spices.  Add cup of water and cook on medium heat for 10 min.  

Add Cauliflower and Tomato toss to blend everything. Cook for an additional 10 min or until Potato has softened. 

** Below are two options if gravy hasn't thickened enough:

Remove 1/4 cup of liquid and stir in a tablespoon or two of Cornstarch/Flour and return to the pot. Heat lightly stirring until gravy thickens.

Remove about 1 cup of chopped Potato and puree in blender and return to the pot. Stir to meld everything together.

Serve with a lightly marinated salad, Basmati Rice and/or our favorite Paleo Naan

Ayurvedic Modifications:

This would not usually work for Vata (Potato, Cauliflower and Tomato aggravate), but the Ginger and Hing and other spices assist in its digestibility.

For Pitta, leave out the Jalape├▒o and add Yogurt and Cilantro for there cooling effect. Tomato can aggravate, but if eaten during the winter season it balances out the bitter cold.

For Kapha just decrease the Ghee and enjoy.
Blessings to All!
Sweet Cauliflower kisses!
Namaste`
Naomi









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