I really liked the flavor in this dish. Oliver and Simon gobbled up the raita (I added more cucumber than it called for). The girls just gobbled up the naan. (The naan from Target's bakery section is pretty good.)
Indian Spiced Cauliflower and Potatoes
Gourmet, February 2004
1 (1 3/4-lb) head cauliflower, cut into 3/4-inch-wide florets
1 1/4 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
5 tablespoons vegetable oil
1/2 teaspoon cumin seeds
3/4 teaspoon salt
1 medium onion, finely chopped
2 garlic cloves, finely chopped
2 teaspoons minced fresh jalapeño, including seeds
2 teaspoons minced peeled fresh ginger
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1/4 teaspoon cayenne
1/2 cup water
Accompaniment: lemon wedges
Put oven rack in upper third of oven and place a shallow baking pan on rack. Preheat oven to 475°F.
Toss cauliflower and potatoes together in a bowl with 3 tablespoons
oil, cumin seeds, and 1/4 teaspoon salt. Spread in hot baking pan and
roast, stirring occasionally, until cauliflower is tender and browned in
spots and potatoes are just tender, about 20 minutes.
While vegetables are roasting, cook onion, garlic, jalapeño, and
ginger in remaining 2 tablespoons oil in a 12-inch heavy skillet over
moderate heat, stirring frequently, until very soft and beginning to
turn golden, 8 to 10 minutes. Add ground cumin, coriander, turmeric,
cayenne, and remaining 1/2 teaspoon salt and cook, stirring constantly, 2
minutes. Stir in water, scraping up any brown bits from bottom of
skillet, then stir in roasted vegetables. Cook, covered, stirring
occasionally, 5 minutes.
Makes 4 side-dish servings.
Cucumber Scallion Raita
1/4 cup finely chopped English (seedless cucumber)
1 thinly sliced scallion
3/4 cup yogurt
1/2 teaspoon salt
Mix!