Cooking shows are a guilty pleasure I don’t plan on giving up anytime soon. There’s just something about a watching a recipe take shape onscreen that gives you the confidence to make it yourself. This is especially true when you’re trying out a dish for the very first time!
I wouldn’t know how to properly chop an onion, cut up a chicken or season like you’re “making it rain” if it weren’t for my favourite cooking shows. The best part about 24/7 food TV? Anyone can learn just about anything about the culinary world with no actual training – perfect for people like me who cook simply for the pleasure (and deliciousness) of it.
This aloo gobi dish is one that I may have flipped past in a magazine or cookbook, but it caught my eye when prepared by chef Michael Smith on his Food Network show. Aloo gobi is a vegetarian curry made with potatoes, cauliflower and a mixture of Indian spices. It’s rich in warming flavours and actually not spicy at all, which makes it ideal for kids and those who simply don’t fancy spicy food.
Recipe: Aloo gobi (potato & cauliflower curry)
Adapted from Chef Michael Smith’s recipe (a similar version to the one I saw on TV can be found here).
- 1 head cauliflower, cut into large florets
- 3 potatoes, washed and cut into large chunks
- 1 cup frozen peas, thawed
- 2 tbsp butter or canola oil
- 3 tablespoons cumin
- 2 tablespoons curry powder
- 2 onions, chopped
- Salt, to taste
Heat a large pot over medium-high heat and add butter or oil. When it’s hot, add the cumin and cook for a few minutes. Add onions and curry powder cook, stirring, until onions are soft. Add potatoes and toss to coat with spice mixture. Layer cauliflower on top of potatoes and season with salt. Cover with a tight fitting lid and cook until potatoes and cauliflower are fork-tender, about 20 minutes. During the last few minutes of cooking, add the peas and toss to combine.
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