Cauliflower With Pomegranate is a semi-dry Indian curry dish made with cauliflower, potatoes, tomatoes and a garnish of pomegranate seeds. This festive looking dish is a fresh take on the globally popular Indian ‘aloo-gobi’ recipe. Aloo stands for potatoes and Gobi means Cauliflower. As the name suggests this dish is made with cauliflower, potatoes, spices and herbs. This dish is a vegetarian favourite. Pomegranate seeds are packed with antioxidants, minerals and vitamins. When added to this cauliflower dish, it renders to the dish added flavours.
I pan fry the veggies. Potatoes take slightly longer to cook so they are added in first to the pan and then after a couple of minutes, cauliflower florets are added in. Also I normally don’t like adding water to this dish, if needed very little is sprinkled to keep the veggies from burning. Tomatoes are a good addition to aloo gobi. I like to chop them fine so it helps in the cooking process. This is not a very spicy dish at least by Indian standards 🙂
Cauliflower With Pomegranate is a dish we serve during special occasions. It goes very well with Indian flat breads -roti, parathas or naan https://www.youtube.com/watch?v=hGyEqS1sN and a side dish of raita such as https://relishdelish.ca/recipes/boondi-raita/
Ingredients
Instructions
- Wash and cut cauliflower into florets. Peel and cut potato into cubes.
- Heat oil in a wok and add cumin seeds. Then add cauliflower and potato cubes. Gently fry this for about 3 minutes.
- Now add chopped tomatoes, all the spices (except garam masala) and cook, covered for about 10 minutes.
- When the vegetables are fully cooked, sprinkle garam masala, mix well and garnish with chopped cilantro leaves and pomegranate seeds.