Saturday, October 19, 2013

Aloo Gobi

Currently I am in Mysore, India practicing at K.Pattabhi Jois Ashtanga Yoga Institute. 
So far it's been incredible, the energy of the Shala is hot, sweaty and uplifting. I have already experienced break-throughs in postures I thought were out of my reach. I am feeling incredibly lucky to be purely focusing and dedicating the next three months to the things I love; cooking, exploring and yoga. 
Aaron and I have managed to find a great little place to call home. All I really wanted was a stove, fridge and a hot shower. I got a small gas single burner and two cooking pots which I make do with. I am also pleasantly surprised with our bathroom, unlike the one Aaron chose for us in Thailand, this one not only has a roof and hot water but the shower head isn't over the toilet. What more could a girl want. :) 
So back to the most important thing, my cooking. I am really inspired by all the Indian dishes and even though it's so cheap to eat out,  I prefer to cook and make my own food. That way I know exactly what I am eating and I know each and every ingredient along with the process of how the food is prepared and made. My body is my temple after all. 💪 
Here is a yummy and reasonably quick Aloo Gobi recipe to share with you all. 
I hope you enjoy. 

Love and peace. 

Aloo Gobi 

2 cups cauliflower, cut in small florets
2  medium potatoes, peeled, washed and cubed into small pieces 
2 cm piece of ginger, finely chopped
2 garlic cloves, finely chopped
3 tsp. coriander powder 
2 tsp. turmeric powder or fresh turmeric 
1 tsp. cumin powder 
1 tsp. cayenne pepper
3 tsp. filtered water
3 tbsp. ghee 
1 green chilli, sliced into long slithers 
1/2 green capsicum, sliced into long slithers 
1 tsp. pink Himalayan salt
1/4 cup filtered water (as needed) 
Handful cashews, lightly roasted
Handful fresh coriander leaves for garnish

* Lightly steam the potatoes and cauliflower for 3-4 minutes. You don't want them to be very soft. Take off the heat and along to rest. 
* In a small bowl, mix the ginger, garlic, coriander, turmeric, cumin, chilli, pepper, salt and 3 tsp. filtered water and mix into a paste. 
* Use 1 tsp. of ghee in a pan and quickly fry the cashews making sure not to burn them. Transfer to a bowl and allow to rest. 
* Using the same pan add 2 tsp. ghee and add the prepared paste stirring for 3 minutes. 
* Add the potatoes and cauliflower. Stir over a medium heat until combined and cover for 15 minutes making sure to stir every few minutes. You might need to add a few tsp. water to prevent anything sticking to the pan
* Take off the heat and stir through the capsicum and cashews. 
Serve and garnish with fresh coriander leaves. Add more salt depending on your taste. 



  1. Hey Jeanette, great blogg... Wish I was there... sob sob!!! Sounds like you and Aaron are doing well and learning lots...
    Lots Love
    Lynne xx

  2. Nice post, I bookmark your blog because I found very good information on your blog, Thanks for sharing mora a informatiom


I'd love to hear your thoughts. Please feel free to leave a comment and I will do my best to get back to you as quickly as I can.

Peace n Love