Aloo Gobi and Jeera Royal Basmati Rice
Cauliflower and potatoes star alongside cumin-spiced Jeera Basmati Rice in this easy and delicious Indian recipe.
For the Jeera Rice
- 2 Tablespoons GrapeOla Oil
- 1 ½ cups Royal® Basmati Rice
- 1 large yellow onion, thinly sliced
- 2 teaspoons cumin seeds
- 1 bay leaf
- 1 cinnamon stick
- 3 green cardamom pods
For the Aloo Gobi
- 2 tablespoons GrapeOla Oil
- 2 tablespoons unsalted butter
- 2 teaspoons cumin seeds or ground cumin
- 2 teaspoons ground turmeric
- 1 ½ inch piece of fresh ginger, finely grated
- 1 medium yellow onion, chopped
- 1 head of cauliflower with leaves, cut into florets
- 2 large gold potatoes, cut into ¾ inch cubes
- 2 teaspoons garam masala
- Salt and black pepper, to taste
- Fresh Cilantro for garnish
- To make the jeera rice, place the oil in a large saucepan over medium heat. Add the onion, cumin, bay leaf, cinnamon stick, and cardamom pods.
- Gently cook in the oil for a few minutes until the onions are slightly translucent and the spices are fragrant. Add the rice and 2¾ cups of water. Bring to a boil, then cover and reduce the heat to a simmer. Cook for 20 minutes or until the water is absorbed.
- While the rice is cooking, make the aloo gobi. Heat the oil and butter in a large, heavy based saucepan over medium heat. Add the cumin, turmeric, ginger and onions and fry for a few minutes.
- Add the cauliflower florets and leaves, stirring to coat in the spices. Cook for 5 minutes.
- Add the potatoes and stir again. Cover and steam for 10 to 15 minutes, or until the vegetables are tender. Sprinkle the garam masala over the vegetables, and season to taste.
- Serve with the jeera rice and garnish with fresh cilantro.