Aloo Gobi (Spiced potatoes and cauliflower)

Aloo Gobi was one of those dishes my family made often as a side dish or something we'd have even when guests came over because it is a classic dish.

But since I grew up eating it often - I wanted to put a twist on it when I made it this time - so I decided to add shrimp and skimp back a little on the potatoes because - it's better on my waist anyway.

So the dish is pretty simple. There's no need to blanch or parboil the veggies because they cook down in the pot as the spices are added.

Depending on the type of shrimp you buy (pre-cooked or fresh) you should prepare it separately and add it in towards the end - so they don't overcook.

Aloo Gobi
serves 4, Prep: 20 min, Cook: 30 min.

Ingredients:

• 2 tbsp of oil
• 1 head of cauliflower, rough chop (leave some pieces in tact)
• 1 large potato, peeled and cubed
• 1/2 pound of shrimp
• 1 cup frozen peas
• 1 small onion, chopped
• 1 garlic clove, grated
• 1 tsp of ginger, grated
• 1 tsp of tumeric
• 1 tsp of cumin
• 1/2 tsp of garam masala
• 1/2 tsp of paprika
• salt to taste

Directions:

1. Heat the oil in a medium skillet over medium heat. Stir in onions,garlic and ginger. Cook about 1 minute until garlic is lightly browned. Add the potatoes. Season with turmeric, paprika, cumin, garam masala, and salt. Cover and continue cooking 5 to 7 minutes stirring occasionally.
2. Mix the cauliflower into the saucepan. Reduce heat to low and cover. Stirring occasionally, continue cooking 10 minutes, or until potatoes and cauliflower are tender. 
3. Add cooked shrimp (prepare earlier) and peas. Heat through until peas are defrosted.