Much of Indian cooking is gluten free. As always asking and checking every time will keep the enjoyment up and the after effect down but gluten avoiders can approach Indian food in general with much more confidence than other forms of ethnic cuisine. Gobi Aloo Saag is a classic dish found in most Indian restaurants and there are many and various recipes to be found. This is my version adapted to my style of practical everyday cooking.
Gobi Aloo Saag, is cauliflower and potato curry the Saag usually being spinach. In actual fact Saag means “greens” and if spinach is not for you this dish can be cooked with other green vegetables although I would suggest sticking to the darker greens but purely for appearance. I have only used spinach but you could try it with spring greens or chard for example. Leaf only though, remove any stem or stalks. There is plenty of crunch in the cauliflower so the Saag needs to soften and cook down quickly.
Gobi Aloo Saag is normally served as a side dish in the western manner but it is substantial enough to be served on its own as a main meal for supper with plain rice as illustrated. The quantities here will serve four people as a main meal for a healthy, gluten free, (vegetarian even) supper.
This recipe is best cooked with a large heavy bottomed and lidded sauté pan.
Three good sized potatoes (preferably a firm and waxy type)
Whole medium cauliflower
125 grms baby leaf spinach
400grm tin chopped tomatoes
Two cloves garlic
Dessertspoon fresh and grated root ginger
Two medium onions
Teaspoon black mustard seeds
Teaspoon cumin seeds
Four bay leaves
Teaspoon and a half of ground turmeric
Level teaspoon dried chilli flakes (you can also use fresh red chilli or chilli powder to taste but this is not a dish that you need to be too hot)
A good pinch each of sea salt and black pepper or to taste
Fresh coriander to garnish
Olive oil for frying.
Peel and cut the potatoes into approximately 25mm cubes, quickly frying on a high heat in a little olive oil until lightly browned. Remove potatoes from pan and keep to one side.
Prepare the other vegetables. Finely chop the onions, grate or press the garlic, peel and grate the ginger and break the cauliflower into bite sized florets.
In the oil left behind fry the mustard and cumin seed until they begin to pop add the bay leaves garlic chopped or grated, grated ginger and the onions finely chopped. Add a little oil if necessary and cook until soft. Add the turmeric and chilli flakes and continue cooking for a few more minutes. Add the cauliflower florets and continue cooking and stirring until the cauliflower is uniformly coloured.
Add the pre-fried potatoes and 400 grm chopped tomatoes, season to taste, stir thoroughly and, turning down the heat, cover and cook until the cauliflower is soft but still has a little bite.
Cooking will take 20 to 30 minutes. Prepare and cook the rice to suit and wash the spinach (or other green vegetable) in readiness for the final stage.
When cooking is complete fold in 120grm of baby leaf spinach to wilt. No more cooking is required with spinach but other green leaves might need a few minutes. Transfer to a prewarmed serving dish and sprinkle over a little finely chopped fresh coriander to garnish.