This month’s prize package includes a collection of Christopher Kimball for Kuhn Rikon cookware, including the Christopher Kimball for Kuhn Rikon Collection Wok Skillet, Tongs, Traverse Whisk, Softedge Quick Turn Spatula, Serrated Pocket Peeler, Spider Skimmer, All-Purpose Kitchen Grater, Ratchet Grinder, Storage Jars, Everything Ladle, Pop-Up Steamer Basket, and Duromatic Pressure Cooker.
Potato and Cauliflower Curry (Aloo Gobi)
In traditional recipes for aloo gobi, the vegetables often are fried before being simmered. But we wanted a simpler, neater cooking method as well as a lighter, fresher flavor. So we opted instead to roast the cauliflower and potatoes in a high-heat oven. Before roasting, we tossed the vegetables with a little cornstarch, which assists with browning and crispness, and also helps thicken the curry when the ingredients are later simmered.
2 to 2½
pound head cauliflower, trimmed, cored and cut into 1½-inch florets
pound russet potatoes, peeled and cut into 1-inch chunks
01Heat the oven to 500°F with a rack in the middle position. Spray a rimmed baking sheet with cooking spray. In a large bowl, combine the cauliflower and potatoes with 3 tablespoons of oil. Sprinkle the cornstarch and 1 teaspoon each salt and pepper over the vegetables, then toss well. Distribute in an even layer on the prepared baking sheet and roast without stirring until lightly browned and a knife inserted into a piece meets just a little resistance, about 15 minutes.
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