Karl’s Mashed Gobi Aloo (Indian Mashed Cauliflower and Potatoes)

I am making Indian Shepherd’s Pie today but the top and bottom halves of this recipe can be standalone dishes. I am posting them separately for anyone who would like to make them as a dish in their own right.

Karl’s Indian Shepherd’s Pie

Karl’s Mashed Gobi Aloo (Indian Mashed Cauliflower and Potatoes

Karl’s Mashed Gobi Aloo (Indian Mashed Cauliflower and Potatoes

Ingredients

1 head of cauliflower
1 tsp. cumin seeds, separate uses
2 medium russet potatoes, peeled and cubed
½ tsp. cumin seeds
½ tsp. coriander seeds
2-4 Tbs. butter (you may use clarified butter)
3 Tbs. ginger/garlic paste
1 tsp. Karl’s Garam Masala
½ tsp chili powder
½+ tsp. paprika
½ tsp. ground turmeric
Pinch Kosher salt
¾ cup milk (you may use cream, yogurt, or buttermilk)

Directions

1. Chop the cauliflower into florets.

2. Add the cauliflower, and half of the ginger/garlic paste and cumin to a medium pot.

3. Add water to cover and bring the pot to a boil. Reduce the heat and simmer until the cauliflower is very soft, about 20-30 minutes.

Tip: The cauliflower and potatoes may be done in separate pots if you do not mind the extra cleanup. If you do this, double the cumin and coriander in the boiling water.

4. Remove the cauliflower with a slotted spoon, set aside and let cool

Tip: Reserve the cooking liquid for cooking the potatoes.

5. Quarter the potatoes lengthwise and then slice them into half inch chunks. Add the potatoes to the seasoned water in the pot.

6. When the potatoes are done, about 30 minutes, drain the pot, cover, and set aside.

7.  Add the butter, the ginger/garlic paste, chili, paprika and turmeric to a small pot and cook for 30 seconds.

8. Add the milk and cook stirring for another minute to bloom the flavors.

9. Stir in the garam masala and salt. Cover the pot and turn off the heat. Let the mixture cool slightly.

10. Mash the cauliflower in a medium bowl.

Tip: I found a pastry cutter to be perfect for this task, giving you a fine mince without turning the cauliflower into mush.

11. Put one egg into a measuring cup and lightly scramble it. Add some of the cauliflower to temper the egg and then add half of the milk mixture to the cup. Mix thoroughly.

12. Add the egg/milk mixture to the cauliflower in the bowl and stir briefly to combine the ingredients.

13. Mash or rice the potatoes into a second bowl.

14. Put the second egg into the measuring cup and lightly scramble it. Add some of the potatoes to temper the egg and then add the rest of the milk mixture to the cup. Mix thoroughly

15. Add the egg/milk mixture to the potatoes in the bowl and stir briefly to combine the ingredients. Add extra milk, cream or yogurt, if needed

Note: Be careful not to overwork the potatoes or they will turn “gluey.”

16. Gently fold the cauliflower and potatoes together.

Tip: My plan was not to completely blend the cauliflower and potatoes, but to have discreet pockets of each layered throughout the dish.

17. Put the potatoes and cauliflower into an oven-safe baking dish and sprinkle some paprika over the top.

18. Put the baking dish into a 450º F oven, for 20 minutes to heat through and brown the top.

19. Remove from the oven, cool slightly and serve.

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Filed under Side Dishes, Starches, Vegetables

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