Punjabi-Style Cauliflower and Potatoes with Ginger, p 163

Promila Kapoor's Punjabi-Style Cauliflower and Potatoes with Ginger
Aloo Gobi
India
Prep Time: 25 min
Cook Time: 10 min plus time to fry (or roast or boil cauliflower & potatoes)
WW Pts (spec, assuming 1 ounce oil absorbed by frying): 5
WW Pts (roasting veg w/1 Tbsp oil and using 1 Tbsp oil for cooking): 3
Bonus: darn tasty, loaded with ginger, little chopping
Bummer: two-step cooking method

We made this a few years ago before I started this project, but in the margins of my book, I wrote "can try with roasting (or even boiling)." So, instead of frying the potatoes and cauliflower, I roasted them. Dave thinks they might have been better boiled, but I liked the roasted potatoes in this dish. I didn't not fry them because of the additional fat, I chose not to fry them because of the additional work.

roasted potatoes & cauliflower

mis en place

Without the frying (or if you are a master fryer), this is a very simple dish to make. It's not spicy, but that can be adjusted. It's a dry curry, so it'll sit nicely on the plate and play well with others. I'm sure we'll make this again - probably with boiling, but I'd totally fry it for a special occasion like Hannukah.

just a small bit of leftover aloo gobi

leftovers
I put the leftovers in a pan and heated them in a 250-300 degree oven. There was no loss of yumminess and the flavors had some extra time to mingle. Aloo gobi made with fried potatoes and cauliflower may not reheat as well, but if Michelle is to be believed, aloo gobi made with fried potatoes and cauliflower will leave no leftovers.