Masala Madness

Aloo Gobi: Indian Roasted Cauliflower and Potatoes

1 head Cauliflower, broken into florets
3 large New or Yukon potatoes (Russets will turn mealy and break apart) diced 1/2"
1 tb STM Garlic EVOO
1/2 tsp STM Fenugreek seeds
1 tsp STM Fennel seeds
1 tsp STM Cumin seeds
1 tsp STM Coriander seeds
1 tsp STM Garam or Kala Masala
3/4 tsp STM Turmeric
2-3 minced green chiles of desired heat
1 diced Onion
1/2 tsp STM Ginger
  Toast the whole spices and grind.  Heat the evoo and add ground spices.  When aromatic add the cauliflower and potatoes, stirring until generously coated.  Add the turmeric and season with salt and pepper.  Saute for about 8-10 minutes over medium heat.  Then add 1/4 c water or vegetable stock and cover immediately.  Steam on low for 7-8 minutes until the vegetables are tender.  Sprinkle with the masala and serve.  Great as a side, or add tofu, chicken or seitan for a great main dish.

Creamy Indian Mashed Eggplant

1 large Eggplant

2 tb STM Citrus Habanero evoo

1 diced Onion

3 minced Garlic cloves

2 minced Green Chiles

2 tsp STM Coriander

1 1/2 tsp STM Cumin

1 tsp STM Garam Masala

1/4 tsp STM Aleppo or Cayenne pepper

1/2 tsp STM Hungarian Paprika

1 diced Tomato

3-4 tb Cream or milk

Preheat the oven to 400.  Prick the eggplant all over with a fork.  Rub with a bit of evoo and roast until tender, 30-40 minutes.  Peel and mash the eggplant.  Meanwhile, saute the onion and garlic until golden.  Add the spices.  When aromatic add the tomatoes.  Cook 10 minutes.  Stir in the mashed eggplant.  Cook 15 minutes.  Stir in the cream and serve.  Great as a side dish, serve with naan as a dip, or even spread onto pizza dough.