I love this cookbook. And I especially love making the vegetable dishes in this cookbook; every time I try something new it becomes a new favorite. I think often I avoid vegetables simply because I don’t know how to make them appealing. Steamed gets so boring so quickly. But I love Indian spices and they definitely liven up a meal.
Now I’m not usually a big fan of cauliflower. I’ll eat it if it’s put in front of me; but I just don’t seek it out. In fact, I’m pretty sure that this is the first time I’ve ever bought a head of cauliflower rather than the frozen stuff. But tonight for the first time I made the cauliflower with onion and tomato (phool gobi ki bhaji) and I was blown away by how good it was. The perfect blend of flavors: a little sweet, a little spicy, a bit of tart. I confess I ate more than I probably should have. Though can you really overeat on vegetables?
I must warn that this wasn’t a quick recipe.* And there were many steps, including using the blender to puree the ginger and the onions, and a longish list of ingredients. But it was so totally worth it. I’m going to be making this one again very soon, I can tell. And again and again.
*It helps that Dom was doing the main course, pork chops with an Indian style spice rub, out on the grill. That meant I only had to juggle taking care of the toddler and the baby and one complicated side dish. Not sure we’d have eaten at a reasonable hour if I’d tried to do a fancy main course as well as a fancy side dish. This is why having a husband who cooks as well as I do and who loves to cook comes in quite handy.