A little Aloo Gobi for you
Most every Thanksgiving for the past 11 years or so I’ve spent at my aunt’s house. She has friends and co workers over and we share an amazing meal. She does most of the cooking because she loves to, but there are a few guests that truly want to contribute something, so they bring what their heart desires. A coworker of my aunts makes this wonderful dish; Aloo Gobi. Its base is potatoes and cauliflower and then indian spices. This morning I whipped up a batch of it and served it for breakfast with an egg on top. It’s pretty easy to make and requires just one pan, vegetables and spices.
2-3 small yellow potatoes chopped
1 package cauliflower – chopped
coconut oil for cooking
3-4 cloves garlic-minced
1-2 tsp grated ginger
1 -2 tsp ground cumin
1/2-1 tsp paprika
1/2 -1 tsp garam masala
1/2 tsp turmeric
Salt to taste
1 TBS fresh cilantro chopped
Chop your potatoes, I left the skin on, but up to you what you prefer. Think bite size pieces. Mince garlic, and I used frozen ginger (that’s how I store it) and used my micro plan to mince it. You could probably use dry ginger also.
In a large skilled heat enough oil to coat the bottom. Add in garlic and ginger and cook until lightly brown. Add in the potatoes and spices and cook for another 5-7 minutes with a lid on it, stirring occasionally.
Next add in the cauliflower and cilantro and cover with lid. I ended up adding a bit of water as my spices and potatoes stuck to the pan a bit. Cook covered for another 12-17 minutes or until potatoes and cauliflower is tender.
You can eat this dish at any time of day:
Serve it for breakfast with an egg
Serve it for lunch on a bed of greens
As dinner next to your favorite protein or atop grains or greens
5 KB Turkish getups (24/16)
10 Alt KB Cleans
15 KB Goblet squats
200m KB Farmer carry
And Coming Friday
EMOM 20 @
1: 3-5 Muscleups
2: 7-10 Power snatches (30-35%)
3: 8-10 Lateral KB Swings (24/16)
4: 30-50 Double unders
–40sec Cap each round–