Aloo Gobi and Raita

Decided to try a new recipe from the Vegan Richa cookbook, which I had purchased back in January. Last month, I tried two recipes, but had been busy the past while and hadn’t touched the cookbook again.

Flipping through the cookbook, I wanted to make sure I had every ingredient for any recipe I tried. Generally, I enjoy aloo gobi at Indian restaurants, but had only attempted to cook it using random recipes off the internet. On the couple of occasions, I’ve  not had success with a solid recipe that I really liked.

I was cautious and not feeling confident that this would be any better, but this recipe was pretty spot on!  Here is the end result, with garam masala and fresh cilantro sprinkled on top:

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I also ended up making some (non-vegan) raita too.* We made some brown rice, plus some (microwavable) pappadums and sliced cucumber as an informal salad. I also wanted a second dish and not having the energy, just heated up some instant vegetable curry from a bag. It was a pretty good spread!

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*Argh, I forgot J. doesn’t really like raita and the fact that this has black salt, which makes a sulphury/eggy smell, he definitely was not going to eat it. Guess I will have to finish it on my own.

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2 thoughts on “Aloo Gobi and Raita

    • On a related note, I was listening to a Foodstuff podcast this morning about the history of cauliflower. Did you know that the British brought cauliflower seeds to India in 1822? And yet there’s so many cauliflower dishes though! It took a while to take off, as a heat-resistant variety had to be developed.

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