My take on an classic Indian dish (Aloo Gobi)

Sometimes inspiration hits at the strangest times. Case in point, I was watching "An Idiot Abroad", the Ricky Gervais series (you MUST watch it!!). I made it to the second episode where Karl visits India. Suddenly, I couldn't stop thinking about how badly I wanted Indian food for dinner. I did a quick google search and compared the recipes to my pantry items. After a few ingredient adjustments, I settled on this version of Aloo Gobi. It was exactly what I was looking for: healthy, hearty, and easy to prepare. Plus, it's vegetarian/vegan and grain free (if you're interested)

(Confession: This photo was from a google search because my cooking skills are MUCH better than my photography skills. However, this photo looks just like my dish did... minus the fancy garnish)

Ingredients:

1 tablespoons Ginger Paste (I keep a tube of store bought ginger paste in my fridge)

1 tablespoon minced Garlic

1 tablespoon ground coriander

1/4 teaspoon turmeric

1 cup water, divided

1/4 cup oil (olive, coconut, etc)

2 tablespoons oil (olive, coconut, etc)

1/2 tsp crushed red pepper flakes (use more or less for your heat preference. This amount gave a subtle heat)

1 teaspoon ground cumin

1 small head cauliflower, cut into small florets

1 russet potato, peeled and cut into 1/2-inch cubes (similar size to cauliflower)

1/2 onion, rough chopped

Chickpeas/Garbanzo beans (I used 1/3 of a can, rinsed and drained; I made hummus from the remainder)

Salt

Directions

In a small bowl or measuring cup, mix 1/2 cup  water, 1/4 c oil, ginger, garlic, coriander, and turmeric to make a simple "wet masala". Set aside.

In a large pot, warm the remaining 2 tablespoons of oil over medium-high heat until shimmering but not smoking. Add the pepper flakes and cumin. Stir constantly for about 30 seconds.

Carefully, add the "wet masala". Because of the water, it will spray!! Cook until the paste thickens, deepens in color slightly, and oil oozes out of the perimeter of the masala, about 2 minutes.

Add the cauliflower, potatoes and onion, stirring to coat the vegetables with the masala. Season with salt and add the other 1/2 cup water. Cover and cook over medium heat 10 to 15 minutes. Then, remove the lid, add the chickpeas, stir, and cook until the cauliflower and potatoes are cooked through, about 5 minutes. Garnish with cilantro and serve.

Optional, but delicious additions:

Naan, Indian flat bread:

http://www.foodnetwork.com/recipes/aarti-sequeira/naan-indian-oven-baked-flat-bread-recipe.html

And, I served it with a dollop of plain yogurt on the side. 

This recipe made 3 good sized portions and cost less than $5 for the whole thing