Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Alu Gobhi oven cauliflower with potatoes, Nordic style
In India and Pakistan, alu gobhi is made on the stove - but the roasted aromas from the oven are particularly good for cauliflower!
Cooking time: 1 hour 20 minutes
| Ingredients (6 servings) | ||
|---|---|---|
| 1 | Medium cauliflower | |
| 4 | tablespoon(s) | Vegetable oil |
| 1 | Onion, diced | |
| 3 | cm | Ginger, peeled and grated |
| 2 | Green chili peppers, finely chopped and deseeded | |
| 4 | Garlic cloves, crushed | |
| 1 | tablespoon(s) | Black mustard seeds |
| 1 | teaspoon(s) | Ground cumin (optional) |
| 3 | teaspoon(s) | Turmeric, ground |
| 1 | bunch | Coriander, stalks chopped, leaves plucked off |
| 400 | ml | Coconut milk from the can |
| 600 | g | Small baby potatoes, scrubbed with skin and halved (or quartered if larger) |
| 1 | Lemon, halved | |
| Salt | ||
| Black pepper, freshly ground | ||
| 50 | g | Greek yogurt to serve |
| Toasted coconut flakes to serve | ||
- Preheat the oven to 200 °C fan oven.
- Cut out the stalk of the cauliflower with a sharp knife. Leave the small, delicate leaves intact. Blanch the cauliflower whole in well-salted boiling water for 10 minutes.
- Place a frying pan over a medium heat. Heat the oil, add the onion, ginger, chillies and garlic and fry for a few minutes until fragrant. Stir in the black mustard seeds and cumin and continue to fry until the garlic has softened. Add the turmeric, chopped coriander stalks and a large pinch of salt.
- Pour the coconut milk into the braising pan, stir well and season with salt and a little pepper. When the milk starts to bubble slightly, place the cauliflower in the middle, add the potatoes and toss in the coconut and spice mixture. Place the lemon halves in the bowl.
- Bake in the oven for 45 to 60 minutes. The vegetables should get a little color on the surface. Use a small, sharp knife to check whether the cauliflower and potatoes are cooked. Remove the lemon halves and leave to cool slightly before squeezing them over the aloo gobi.
- Serve Alu Gobi with flatbread or rice, served with yogurt or chutney and sprinkled with coriander leaves and toasted coconut flakes.
