Potatoes with Cauliflower-hot lunch recipe wagon presents a hot lunch you can take to work or school. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today is Potatoes with Cauliflower (Aloo Gobhi Masala)
HOT LUNCH RECIPE WAGON: Potatoes with Cauliflower
In India cauliflower is harvested during the winter months. The nation ranks second in the production of this vegetable, so this recipe is extremely popular. It is usually featured in dishes that contain little sauce and is often served alongside a lentil dish.
¼ cup vegetable oil
1 teaspoon brown mustard seeds
1 ¼ pounds waxy potatoes, peeled and cut into 1 inch pieces (about 4 cups)
1-inch piece gingerroot, peeled and chopped
4 garlic cloves, chopped
2 green chilies , chopped
1 onion, chopped
½ teaspoon salt
1 teaspoon turmeric
¼ teaspoon garam masala
1 teaspoon ground cumin
1 ½ pounds cauliflower florets
A few cilantro leaves
Heat
the oil in a saucepan over medium heat. Add the mustard seeds and stir 3 0 seconds, or until the seeds start to boil. Don’t burn
Add
the potatoes, increase the heat to medium high and continue stirring 6 minutes, or until the edges turn brown. Bring 1 ¼ cups water to a boil while the potatoes cook.
Add
the ginger, chilies, garlic and onion to the potatoes and continue frying, stirring frequently, 5 minutes. Add the turmeric, ground cumin and salt, followed by the cauliflower. Continue frying, stirring occasionally, 3 minutes. Pour in the boiling water and stir well.
Cover
the pan and simmer 9 to 10 minutes until the potatoes and cauliflower are tender
Stir
in the garam masala and sprinkle with the cilantro. Pack warm in a heted lunch tote for a hot lunch to go.
You can carry your hot lunch in a heated lunch tote.
HOT LUNCH CHEF