Cauliflower Potato Pea Shok or Aloo Gobi is a main course is commonly referred to as Flower Shok. It's one of the best vegetarian Indian food recipes around and you can make it yourself by following my instructions below! This Indian food recipe tastes great because the structure of cauliflower allows savory INdian spices to soak into the dish as it cooks.
Indian food, such as cauliflower potato Pea shok, contains savory spices and herbs, which tantalize your taste buds! You will find that certain vegetables soak in flavors better than others, and cauliflower is one of the best. If you are unfamiliar with any of the required spices that I mention in the ingredients list below, check in with your nearest local Indian grocery store. Clerks at these grocery stores are often eager to help a curious customer locate just the right spices and ingredients for their recipe and they will appreciate that you are exploring their amazing culture through food.
1/2 cup frozen (or fresh) peas
3x medium size potatoes
1/2 teaspoon of garam masala
2x teaspoons of salt1 large cauliflower
1 and 1/4 teaspoons mustard seeds
2 teaspoons of red masala pepper
2 and 1/2 teaspoons dhanajiru (corriander-cumen powder)
1/2 teaspoon tumeric powder
1/4 teaspoon asafortida powder
2/3 cups of vegetable oil
Okay let's get started:
1) Cut potatoes into small cubes after rinsing
2) Cut cauliflower into small florets
3) Warm oil in large cooking pan or skillet on high
4) Drop in mustard seeds
5) Wait for mustard seeds to pop, then drop in asafortida powder
6) Cook in oil
7) Drop in potatoes
8) Cook until golden
9) Drop in cauliflower florets
10) Add all remaining spices and stir
11) Cover for 10 minutes, stirring occasionally
12) Add peas
13) Let stand for 3 minutes
14) Serve and enjoy; goes great with our Poori recipe.
Generally, you will want to eat this shok this dish with some sort of bread, and be sure to have plenty of milk or water nearby when you eat because Indian spices can be a little hot the first few times that you eat them.