Aloo Gobi

This recipe from my Mom is Jack's favorite.
_____________________________________________________________

Aloo Gobi (Potato & Cauliflower Curry)

2.5 T Vegetable Oil
1 t Mustard Seed
1 t Cumin Seed
1/2 Onion, diced
2 Potatoes, peeled and diced
2 Tomatoes, diced - optional
1 t Turmeric
2 t Cumin
2 t Coriander
1 t Chili powder
1.5 t Salt
1/4 - 1/2 C Water
1/2 Cauliflower, cut into florets
1/2 C Peas, rinsed & drained - optional
1 t Lemon or Lime Juice
1/4 C Cilantro, chopped

Heat oil over medium heat. When the oil is hot, add mustard and cumin seeds & onion. Cook, stirring occasionally until the onion is tender. Then add the potatoes & tomatoes. Mix in the turmeric, cumin, coriander, chili powder, and salt. Cover & cook 10 min, stirring occasionally. Add water as needed to ensure the potatoes continue cooking. When the potatoes are almost cooked through, add peas & cauliflower. Stir and cover again to allow the cauliflower to cook for another minute or two. When vegetables are done cooking, add lime juice & top with cilantro.

Mom's Potato Curry

Mom's Potato Curry

*4 Potatoes, diced into 1.5 in. cubes

*1/2 C Diced Carrots (optional)

*2.5 T Vegetable Oil

*1/2 t Mustard Seed

*1/2 t Cumin Seed

*2 Dried Red Chili Peppers, broken by hand into large pieces (Can be found in Indian or Mexican stores)

*1/2 Onion, Diced

*1/2 C Frozen Peas, rinsed and drained (optional)

*1/2 t Turmeric

*1/2 t Coriander

*1/2 t Cumin

*1 t Salt (Mom says to add salt "andaza" or to taste)

*2/3 C Cilantro, chopped

(Defrost puff pastry sheets if making curry puffs) 

Bring a medium pot of water to a boil, add diced potatoes and boil about 10 minutes until fork tender, being careful not to overcook.  When the potatoes are about halfway done, add the diced carrots. When vegetables are done cooking, drain and set aside. In a large skillet, heat vegetable oil over medium heat. Add mustard seed, cumin seed, red peppers, and onion. This is known as Popu [pronounced as poh-pooh]. Cook until onions are tender.  Add peas and stir. Add turmeric (for color), coriander, cumin, and salt and mix to coat onions and peas.  Add potatoes to onion and pea mixture and smash about half the potatoes lightly with the back of the spoon while stirring. Add cilantro and mix well. Enjoy!

Creamy Corn Chowder

Creamy Corn Chowder
Recipe by Our Best Bites

2 Tbsp. butter
1/4 c. all-purpose flour
1 c. water
2 1/2 c. milk (skim or 1% work just fine and lighten it up considerably)
2 regular-sized chicken bouillon cubes, 1 Knorr chicken bouillon cube, or 2 tsp. chicken base
1/2 lb. bacon (optional)
1 small onion, minced
2 red potatoes, diced into small cubes
2-3 cloves garlic, minced
1 can corn, drained or about 1 1/2 C frozen fresh corn
Salt and pepper to taste
A few dashes of hot sauce (like Tabasco or Cholula)

Fry bacon until crisp. In the meantime, melt butter over low heat in a soup pot. When melted, add flour to make a roux and whisk until it comes together in a little ball. Add water and whisk until completely combined and there are no lumps. Add milk and chicken base or bouillon and bring to a simmer. Add potatoes, onions, and garlic, and simmer (but don’t boil!), stirring very frequently, for about 20 minutes or until potatoes are tender. Add crumbled bacon and corn and heat through. Add a few drops of hot sauce and then salt to taste. The reason why I don’t have an exact measurement is that while the soup REALLY needs salt, bacon also really differs in its saltiness, so it can be super easy to make this soup waaaaay too salty. Start with about 1/4 tsp., give it a few minutes, and then add more if you need it.

Ladle into bowls and sprinkle with extra bacon and/or cheese if you want. Because, you know, if there’s anything a perfectly healthy bowl of soup (it’s only 3 Weight Watchers points!) needs, it’s some extra bacon and cheese!

Serves 6-8.