Aloo Gobi Baked Potatoes
The sauce recipe makes 4 cups, way more than is needed for baked potatoes. Freeze the extra sauce for later, or if cooking for a crowd double the cauliflower and potatoes.
Salt and pepper to taste
cut into small florets
pinch of salt
softened in warm water and drained
Indian chili powder or cayenne
Salt to taste
Preheat oven to 425F.
Wash potatoes and pierce them with a fork several times.
Oil potatoes and generously sprinkle them with salt and pepper.
Place in an oven safe dish and bake until soft, about one hour.
Combine cashews, ginger and water in food processor and puree until smooth.
In a medium sized dutch oven, heat one tablespoon butter over medium heat.
Saute onions until golden brown and transluscent.
Add garlic and saute until garlic is fragrant.
Add tomatoes and saute a couple minutes.
Add ginger puree, milk, cream and spices and bring mixture to a gentle simmer.
Cook until tomatoes have broken down, stirring frequently.
Add salt to taste.
Puree sauce in a blender, adding the two remaining tablespoons of butter, one at a time.
In a large skillet, heat about 1-2 TB of oil over medium-high heat.
Add garam masala and a generous pinch of salt and saute one minute.
Add cauliflower and cook, stirring often, until cauliflower is toasted and easily pierced with a fork but still a bit firm.
Make a lengthwise cut in the potato and squeeze the ends.
Pour a scoop of sauce into the potato and top with cauliflower.
Add more sauce and garnish with fresh cilantro.
Warning! This recipe might cause extreme joy. For personal use only. Copyright vintagekitty.com