Espresso shot with sprite, cottage cheese with finely-diced ginger and chili, chips (or crisps depending on which side of the pond) doused with Tabasco sauce – these are just some of the atypical combinations my mind drifts in to. My latest infatuation is Gobi-Aloo (remember Bend It Like Beckham?) with Sundried tomatoes. Gobi-Aloo is the quintessential Punjabi sauté of cauliflower and potatoes in cumin and ginger. The only intruders this dish ever gets are peas or carrots.

This was one of my favorite dishes growing up and the next day I would sandwich it between 2 pieces of bread and take it to school for lunch. However, it was time to re-invent a little. I added sun-dried tomatoes, a total stranger to Indian cooking. Sun-dried tomatoes have an intrinsically ‘achari’ taste(traditional sweet and sour Indian pickle made dried spices and oil). Surely that would make it a welcome addition to Gobi-Aloo.

And they got on famously. It broke up this standard sauté with something a little playful. Something chewy, tart and a little sweet. If you like your veggies smushable, feel free to add a little water. I like mine pert and firm, leaving flavor with the no choice but to cling tightly to those florets and potatoes.

Serving this alongside the rest of your Indian meal is an obvious choice, but how about replacing those roasted potatoes and steamed vegetable with this side for a little intrigue? I bet your dining guests will be very happy.

Recipe For Gobi Aloo

Ingredients

1 tsp. cumin
2 tbs. oil
½ a medium-sized cauliflower, broken in to florets
1 medium-sized russet potato, diced
1 tbsp. thinly sliced ginger
4 sun-dried tomatoes, soaked until plump, thinly sliced
¼ tsp. turmeric
Salt and pepper
Handful of cilantro

Method

1) Heat a skillet with oil. Add cumin. As it turns 2 shades darker, add potatoes and cook until golden. Add ginger, turmeric, salt and pepper
2) Add the sundried tomatoes and cauliflower and toss to evenly coat. Cook covered until potatoes are cooked through and cauliflower is tender.
3) Remove the cover and cook on high heat until the moisture dries out. Sprinkle with cilantro