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International Cuisine

Exploring the world through food.

Samoan Coconut Rolls Pani Popo

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Samoan coconut rolls called pani popo are simply to die for.  The roll is hot and soft and the sweetness from the coconut milk and sugar simply takes these babies to a heavenly place.  You are more than welcome to make the rolls from scratch but honestly you can just pick up some frozen rolls from  the freezer section of your grocery store and save yourself lots of time, which is how I made these.

A plate full of Pani Popo Samoan coconut rolls

Honestly I could have eaten the entire pan of these delicious Samoan coconut rolls.  The bottom line is you won’t be able to just eat one so be sure to plan accordingly.  Samoans are known to use a ton of coconut in just about all of their dishes which I absolutely love.

According to the CIA’s world Factbook, over half the Samoan population is obese.  This is not solely caused by some genetic disposition, but a historical belief that obesity is a symbol of health, wealth and happiness.  Historically the village chiefs or (matai) were fed the most and thus obesity became a status symbol.  Let’s just say it wouldn’t take long eating these Pani Popo’s or Samoan coconut rolls.

If you would like to learn more about this beautiful country in the South Pacific be sure to check out “Our Journey to Samoa”.  There you can also find some more delicious Samoan recipes.  Be sure to join the culinary journey around the world when you stop by, it’s free!

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

A plate full of Pani Popo Samoan coconut rolls
5 from 3 votes
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Samoan Coconut Rolls (Pani Popo)

A heavenly bite, fair warning you won't stop at one!

Course Side Dish
Cuisine Samoan
Keyword Pani popo, Samoan Coconut rolls
Prep Time 5 minutes
Cook Time 30 minutes
rising time 20 minutes
Total Time 55 minutes
Servings 4
Calories 637 kcal
Author Darlene at International Cuisine

Ingredients

  • 12 Dinner rolls Frozen
  • 1 Can Coconut milk
  • 1/2 Cup Sugar
  • cooking spray

Instructions

  1. Coat a baking dish 9x13 with cooking spray and arrange the dough in the pan

  2. Let thaw and rise per package instructions

  3. Preheat oven to 350 degrees

  4. In a bowl mix together the sugar with the coconut milk and pour over the risen rolls

  5. Bake for 30 minutes or until golden brown

  6. Let cool if you can stand to wait and serve warm.

Nutrition Facts
Samoan Coconut Rolls (Pani Popo)
Amount Per Serving
Calories 637 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 20g125%
Sodium 689mg30%
Potassium 358mg10%
Carbohydrates 87g29%
Fiber 5g21%
Sugar 27g30%
Protein 13g26%
Vitamin C 1mg1%
Calcium 244mg24%
Iron 7.7mg43%
* Percent Daily Values are based on a 2000 calorie diet.

Tania Fritters AKA Malanga Fritters

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Tania fritters are what many of the Caribbean islands  also call malanga fritters.  To be honest it is quite easy to get confused between a few root vegetables as they all look similar and often are interchanged.  Malanga’s Latin name is Xanthosoma. Malanga or tania is similar to eddoes or dasheen aka taro or cassava respectively. 

A plate full of fried fritters made from Malanga

I found malanga at my local Latin market.  It was called malanga.  I first peeled the malanga with a knife and then grated it.  Honestly, I don’t particularly like to grate unless it is malanga or tania.  It grates beautifully, it is soft and almost has a milky like consistency that acts as a binder.  You really don’t need a binder when you put these in the fryer, these are so easy to make and it clear to see why they are loved.  Tania fritters have a delicious almost nutty flavor that is perfectly crunchy on the outside.  We enjoyed them as a side dish to our grilled lobster.

Did you know that St. Kitts and Nevis are the two oldest colonized territories in the Caribbean.  If you would like to learn more about the Caribbean islands be sure to check out “Our Journey to The Saints”.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest andyoutube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

 

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A plate full of fried fritters made from Malanga Tania Fritters Tania fritters are made from malanga. They are super easy to make and will actually make you look forward to grating. They are scrumptious! Course: Appetizer Cuisine: Caribbean Keyword: tania fritters Prep Time: 10m Cook Time: 10m Total Time: 20m Servings: 4 Author: Darlene at International Cuisine – 1-2 tania roots – 1/4 cup chives chopped – 1/4 teaspoon Black pepper – 1/2 teaspoon Salt – Vegetable oil to fry 1) Wash and peel the tania. 2) Grate the tania and place a bowl 3) Add in the salt and pepper to taste 4) Heat up the vegetable oil to medium high and drop in a little piece of the tania. If it sizzles it is ready. 5) Use a spoon and drop in the hot oil, smash with the back of the spoon and cook until golden then flip over. 6) When golden brown on both sides , remove and drain on a paper towel to remove excess oil. 7) Serve hot calories 164 carbohydrates 39 protein 1 sodium 305 potassium 276 fiber 1 sugar 1 vitamin_a 2.4 vitamin_c 27.2 calcium 1.6 iron 1.5  

 

Rwandan Sweet Potato Fries (Chips)

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Rwandan sweet potato fries, known as chips there, are not soggy at all, and like real french fries (from belgium) you fry them twice.  It requires a few steps to get them right, and they are totally worth the effort.  Sweet potatoes are a resistant starch and are healthier than a normal potato.  That being said, they are fried.  One nice thing about this recipe is that you can crisp them up in the oven after they are fried so you can make them ahead of time. Always a plus especially when cooking for a crowd.

Rwandan sweet potato friesThe trick to making these crispy is the not only frying them twice but soaking them first in water and then coating them with a cornstarch slurry.  Yes it truly is the cornstarch that is the secret ingredient to keeping them crispy.  The soaking makes them nice and tender almost pillowy on the inside.

They are delicious dipped in the spicy tomato sauce that our Rwandan goat brochettes were marinated in.  Trust me you will love these Rwandan sweet potato fries.  I love to use my deep fryer when making these, I put a link to the one I use and love.

Did you know that Rwanda is considered one of the safest countries in all of Africa.  Why not plan a trip to see the elusive Mountain gorillas?  One of only three places in the world where you can see them in the wild. Have you ever gone to see them, if so please tell me about your experience in the comments below.

If you would like to learn more about this small African country be sure to visit “Our Journey to Rwanda” plus get some more authentic Rwandan recipes you are sure to love.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page may contain affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

Rwandan sweet potato fries
5 from 1 vote
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Rwandan Sweet Potato Fries (Chips)

These are crispy on the outside and pillowy soft on the inside.  You will love them!

Course Side Dish
Cuisine Rwandan
Keyword Rwandan Sweet Potato Fries
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4
Calories 116 kcal
Author Darlene at International Cuisine

Ingredients

Ingredients

  • 2 sweet potatoes about a pound
  • 1/2 cup cornstarch
  • 6 tablespoons club soda
  • vegetable oil for frying
  • salt to taste

Instructions

Instructions

  1. Wash and peel your sweet potatoes. Cut into 1/4 thick fries, making sure they are uniform
  2. In a large bowl, soak the potatoes for about 10 minutes in cool water.
  3. Dry thoroughly with paper towels

  4. Mix the cornstarch with the soda water to make a paste in a large shallow bowl.

  5. Add sweet potatoes and use tongs to toss and coat them on all sides.
  6. Heat your oil in your fryer to 350 degrees.
  7. Add the fries 1 at a time so they don't stick together, don't overcrowd your pan.
  8. Fry for 1-2 minutes (don't let them brown) and drain on paper towel.
  9. Once all the fries are done with their first dip in the oil, start the second round of frying.
  10. Fry them the second time for an additional 1-2 minutes, until they're browned and crispy.
  11. Season while hot with salt to taste

Recipe Notes

If you are making them ahead of time simply put them in a 325 degree oven for about 5 minutes to crisp them up again.

Nutrition Facts
Rwandan Sweet Potato Fries (Chips)
Amount Per Serving
Calories 116
% Daily Value*
Sodium 41mg2%
Potassium 219mg6%
Carbohydrates 27g9%
Fiber 2g8%
Sugar 2g2%
Protein 1g2%
Vitamin A 9220IU184%
Vitamin C 1.6mg2%
Calcium 19mg2%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

 

Romanian Mămăliga Baked (polenta)

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Romanian Mămăliga baked is a substitute for bread.  It is the national dish of Romania and used to be considered a peasant food however today you will find it on nearly every menu in the finest establishments.  This dish is made with eggs and cheese and a coarse cornmeal.  I baked the dish but it is often cooked on the stove top like polenta.  It goes beautifully with soups and stews.  We enjoyed it thoroughly alongside our  Romanian meatball soup.

Romanian Mamaliga

This Romanian Mămăliga is usually served with a dollop of sour cream on top which I highly recommend.  It is similar to a corn bread but the addition of eggs and cheese is lovely.  I love how peasant foods become delicacies over time.  It seems we all want to go back to our deepest roots for comfort.  This dish is clearly one of those.  I hope you make it and please let me know how you liked it.

Have you ever been to Romania?  Prince Charles has property in Romania and a true fondness for Romania’s  people and beautiful countryside.

Did you know that Nadia Comaneci was the first gymnast in  history to score a perfect 10?  In fact they had to show the score as a one because the scoreboard was never designed for a 10.

If you would like to learn more about this intriguing country of Romania be sure to check out “Our Journey to Romania“.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page may contain affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

Romanian Mamaliga
5 from 2 votes
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Romanian Mămăliga Baked (Polenta)

The national dish of Romania is a  lovely side.  Be sure to serve it with a  dollop of sour cream.  It goes perfectly with any stew or soup.

Course Bread
Cuisine Romanian
Keyword Romanian Mamliga
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Calories 341 kcal
Author Darlene at International Cuisine

Ingredients

Ingredients:

  • 4 cups water
  • 2 cups ground coarse cornmeal
  • 1 teaspoon salt
  • ¼ cup butter melted
  • ½ cup shredded feta cheese
  • ½ cup sour cream

Instructions

Instructions:

  1. Bring the water and salt to a rapid boil in a large pot.
  2. Turn heat down to simmer and slowly pour in the cornmeal.
  3. Stir constantly for about 20 minutes until you notice the Mamaliga breaks away easily from the side of the pot.
  4. The cooked Mamaliga should be thick enough to stay on a plate by itself.
  5. It could be served just like this, cut into slices with a string. It would be served with sour cream, and feta cheese sometime even a fried egg on top.
  6. For the Baked Mamaliga:
  7. Preheat the oven to 375 degrees.
  8. Put half of the porridge into a 7 x 9 greased glass pan.
  9. Pour ½ of the melted butter on top.
  10. Whisk together the 4 eggs and the shredded feta cheese.
  11. Pour over the bottom half, making a layer of egg and cheese in the Mamaliga.
  12. Spread the rest of the Mamaliga on top.
  13. Pour the remaining melted butter over that.
  14. Bake for 20 minutes or until the top becomes lightly browned.
  15. Cut in pieces and serve with sour cream on top.
Nutrition Facts
Romanian Mămăliga Baked (Polenta)
Amount Per Serving
Calories 341 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 9g56%
Cholesterol 41mg14%
Sodium 620mg27%
Potassium 205mg6%
Carbohydrates 39g13%
Fiber 4g17%
Sugar 1g1%
Protein 7g14%
Vitamin A 410IU8%
Vitamin C 0.2mg0%
Calcium 93mg9%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

Cuba Moros and Cristianos (Rice and Beans)

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Cuban rice and black beans goes by the name Moros and Cristianos literally translated means Moors and Christians.  It is assumed that the dish gets its name back in the time when Moors occupied the Iberian peninsula.  In Cuba, the name of the dish refers to the mix of Africans and Spanish cultures. Whatever you call it, make it…  as it is one of the best rice and beans I have had the pleasure to enjoy.  Please note that this recipe calls for 1/3 cup of sofrito which is a base for many soups and stews.  The homemade sofrito recipe is available under sauces.

Cuba Rice and Beans

Cuba Moros and Cristianos (Rice and Beans)
 
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Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish
Cuisine: Cuba
Serves: 4
Ingredients
  • 1 can of black beans
  • 2-3 cups of already cooked white rice
  • ⅓ cup of sofrito (see recipe under sauces)
  • Salt and pepper to taste
  • ½ teaspoon cumin
  • ½ teaspoon of oregano and a drizzle of apple cider vinegar
  • 1 garlic clove finely chopped
  • 1 cup of beer or broth
  • ½ can tomato sauce
Instructions
  1. In a pot, add olive oil and sautee garlic and sofrito for a minute. Add salt, pepper, cumin and oregano to sofrito and mix. Add beans and mix well. Add tomato sauce and beer or broth and mix.
  2. After 5 minutes, add apple cider vinegar and stir. Add 2-3 cups of already cooked white rice (at room temperature) and mix well. Cook until all is absorbed (about 10-15 minutes).
  3. Let sit for 10-15 minutes before serving.

 

 

Pancit Bihon (A Fried Rice Noodle and Pork Dish)

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Pancit Bihon is a fried rice noodle and pork dish that is super quick and easy to make.  Pancit are noodles and were likely introduced by the Chinese settlers in Filipino archipelago.  Over the centuries the Filipinos have adopted these noodles as there own and are seen in numerous dishes.  The beauty of this dish is that comes together really quick and is a wonderful way to use up any left over ingredients you have on hand.  Feel free to add whatever you like you can use any type of protein shrimp, chicken, beef etc. and an array of vegetables.  It is the flavoring of soy and fish sauce along with the rice noodles that make it an authentic pancit bihon.

A plate of pancit noodles with pork and vegetables

Typically this dish would be served with a fruit called calamansi which is similar to a lime or lemon and adds a tartness to the dish that balances out the flavors perfectly. I used lemon as I could not find the Filipino fruit here.

This fried noodle dish called pancit is very common in Filipino cuisine right after rice which is literally served with every meal.

This recipe can easily be made Plant Paradox compliant by eliminating the red peppers and using coconut aminos instead of soy sauce.  Which ever way you make it fair warning you need to constantly stir or the noodles stick very quickly together or to the pan.

Did you know that the Philippines is the only country in the world that hangs their flag upside down when they are at war?  Be sure to check out “Our Journey to the Philippines” to learn more about the nation made up of over 7000 islands.

We served this pancit dish family style along with their famous chicken adobo that just may be the best chicken I have ever tasted.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

A plate of pancit noodles with pork and vegetables
5 from 1 vote
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Pancit Bihon (A fried rice noodle dish)

This pancit bihon recipe is a classic Filipino dish that comes together in a jiffy.  It is totally flexible just use whatever protein and veggies you have on hand.

Course Side Dish
Cuisine Filipino
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 428 kcal
Author Darlene at International Cuisine

Ingredients

Ingredients :

  • 1 tbsp. cooking oil
  • 1/2 lb. pork sliced
  • 2 cloves garlic minced
  • 1 onion sliced
  • 1 large carrot julienne
  • 1 red bell pepper julienne
  • 1 Tbsp fish sauce
  • 2 cups chicken broth preferably home made
  • 1 cup cabbage leaves cut into thin strips
  • 1/2 lb. Rice noodles pancit bihon
  • wedges of lemon or calamansi for garnish
  • 1 Tbsp soy sauce
  • salt and pepper to taste

Instructions

Instructions:

  1. Rinse pancit bihon (rice noodles) with tap water. Drain. Set aside.
  2. Heat oil in a large skillet. Stir-fry pork slices until cooked through.
  3. Add garlic and onion. Sauté for a few minutes until soft.

  4. Season with fish sauce, soy sauce and  salt, pepper to taste.

  5. Add julienne carrots and red bell peppers. Stir-fry for a few minutes.

  6. Add chicken broth.

  7. Heat until boiling and add the drained pancit bihon.

  8. Let it simmer and stir to loosen the noodles (separate noodles using forks)

  9. Add a little more broth or water if you notice that the pan is getting too dry and noodles (“pancit”) are not yet cooked well. You may also add more soy sauce and/or fish sauce to taste

  10. Add cabbage leaves and then turn off the heat. Mix well.

  11. Serve with lemon wedges or calamansi. Enjoy!

Recipe Notes

Be sure to keep stirring after you add the noodles, they tend to get very sticky otherwise.

Nutrition Facts
Pancit Bihon (A fried rice noodle dish)
Amount Per Serving
Calories 428 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 4g25%
Cholesterol 40mg13%
Sodium 1183mg51%
Potassium 464mg13%
Carbohydrates 54g18%
Fiber 2g8%
Sugar 3g3%
Protein 13g26%
Vitamin A 3500IU70%
Vitamin C 51.9mg63%
Calcium 45mg5%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Indian Palak Paneer (Spinach -Cheese Curry)

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Indian Palak Paneer is a much loved and extremely popular spinach curry dish with soft paneer cheese. This is an amazing way to enjoy spinach.  It is spicy goodness that we enjoyed with garlic naan bread and rice.

This dish can be made with just about any type of green and it is then called sang paneer.  It takes a bit of work, but totally worth the effort.  Enjoy it!

Palak Paneer

 

 

Indian Palak Paneer (Spinach Curry)
 
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Prep time
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Author:
Recipe type: Side dish
Cuisine: Indian
Serves: 4
Ingredients
  • for the palak puree:
  • Fresh spinach/palak, about 7 to 9 ozs spinach
  • 1 or 2 green chilies, chopped
  • 1 or 2 small to medium garlic cloves, roughly chopped
  • ½ inch ginger, roughly chopped
  • 3 cups water for blanching spinach
  • 3 cups water for ice bath
  • for the palak curry:
  • 1 small to medium sized onion, finely chopped, about ⅓ cup finely chopped onion
  • 1 small or medium sized tomato, chopped, about ⅓ cup finely chopped tomatoes
  • 4 to 5 small to medium garlic cloves/lahsun, finely chopped
  • ½ tsp cumin seeds/jeera
  • ¼ tsp turmeric powder/haldi
  • ½ tsp red chili powder (optional)
  • a pinch of asafoetida/hing
  • ¼ or ½ tsp garam masala powder (add more to taste)
  • 1 small to medium tej patta/indian bay leaf
  • 8 ozs paneer (see recipe)
  • ⅓ to ½ cup water or add as required
  • 1 or 2 tbsp cream,
  • 2 tbsp oil or ghee or unsalted butter
  • 1 tsp kasuri methi leaves/dry fenugreek leaves (kasuri methi is crushed and added right towards the end. just before adding cream. )
  • salt as required
  • garnish:
  • a few teaspoons of cream or butter for topping the palak paneer
  • ½ inch ginger, julienned
  • lemon or lime wedges or slices
Instructions
  1. making the spinach puree:
  2. rinse the palak or spinach leaves very well in running water. tender stem are fine, otherwise cut them off.
  3. boil 3 cups water in a pan, add ¼ tsp salt to the hot water and stir. then add the palak leaves in the hot water. close with a lid and let the palak leaves sit in the water for 2-3 mins.
  4. strain the palak leaves.
  5. immediately add the palak or spinach leaves in a pan or bowl containing ice cold water. this method helps in preserving the green color of the spinach. just add 8 to 10 ice cubes to 3 cups water to get cold water. allow the spinach leaves to be in the cold water for a minute or two.
  6. then drain the ice cold water. add the spinach in a blender or grinder jar with chopped ginger, garlic and green chilies.
  7. make a smooth palak puree. no need to add water while making the puree. keep the spinach puree aside.
  8. making the palak curry:
  9. heat oil or ghee or butter in a pan or kadai. if using butter, melt it a low flame making sure that the butter does not brown.
  10. add the cumin and let them splutter.
  11. then add the tej patta or bay leaf.
  12. add the finely chopped onions. saute till the onions become golden.
  13. then add the finely chopped garlic. saute till the raw aroma of garlic goes away. no need to brown the garlic.
  14. add the chopped tomatoes. stir and saute the tomatoes till they soften.
  15. once the tomatoes are softened and you see fat releasing from the sides of the mixture. then add the turmeric powder, red chili powder and asafoetida/hing.
  16. stir very well.
  17. then add the palak puree.
  18. stir well.
  19. add about ⅓ to ½ cup water or as required. stir again.
  20. simmer for 6-7 minutes or more till the palak or spinach is cooked. season with salt. the sauce will also thicken by now.
  21. stir and add garam masala powder.
  22. stir again and then add the paneer cubes.
  23. stir gently and simmer on a low flame till the paneer cubes become soft and succulent. about 1 to 2 minutes.
  24. lastly add cream. stir gently again so that the cream gets incorporated in the palak paneer gravy uniformly. switch off the flame.
  25. stir and serve the palak paneer hot with some naan and/or rice. you can top the palak paneer with some butter or cream also while serving. also drizzle a few drops of lime or lemon juice on top along with ginger julienne.

 

 

Indian Paneer (cheese)

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Indian Paneer (cheese) is made with only two ingredients.  This cheese is used in many Indian recipes and is wonderful on the grill as well.  It literally only takes about 45 minutes to make and it is ready to be added your palak, an amazing spinach curry or any other Indian dish.

It is a dense cheese that reminded me a bit of tofu, on it’s own it doesn’t have much flavor but when added to any type of flavoring or curry, boy oh boy does it soak it up.  YUM!

Indian paneer

Indian Paneer (cheese)
 
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Prep time
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Total time
 
Author:
Recipe type: Cheese
Cuisine: Indian
Serves: 12 ozs
Ingredients
  • Cheesecloth
  • 8 cups whole milk
  • ¼ cup freshly squeezed lemon juice
Instructions
  1. Line a large colander with a large double layer of cheesecloth, and set it in your sink.
  2. In a large non stick pot, bring the milk to a slow gentle boil over medium heat, stirring frequently to avoid burning the bottom. This will take some time so Be patient!
  3. Add the lemon juice and turn the heat down to low. Stirring gently, you should almost immediately see the curds (white milk solids) and whey (the greenish liquid) separate.
  4. Remove the pot from the heat and pour the contents into the cheesecloth-lined colander. (You can save the whey for another purpose, by the way our chickens love the stuff! Gently rinse with cool water to get rid of the lemon flavor.
  5. Grab the ends of the cheesecloth and twist the ball of cheese to squeeze out the excess whey. Tie the cheesecloth to your kitchen faucet and allow the cheese to drain for about 5 minutes.
  6. Twist the ball to compact the cheese into a block, place it on a plate with the twisted part of the cheesecloth on the side and set another plate on top. Weigh the second plate down with something heavy like a can of beans or a heavy pot, or brick. Move to the refrigerator and let it sit about 20 minutes.
  7. That's it, you can now unwrap your disc of homemade cheese! It is now ready to use in any number of Indian dishes, like Panak paneer.

 

Indian Aloo Gobi (Spiced Potatoes and Cauliflower)

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Indian Aloo Gobi is a spiced potato and cauliflower dish that comes from the Punjab region in India, the northern area of the country.  Potatoes were brought to India by the Portuguese and are a staple ingredient in their cuisine.

Potatoes paired with cauliflower was new to me and made for a wonderful combination especially spiced up!  This is a hearty vegetarian dish made in the dry style that is sure to please.

Indian aloo gobi

Indian Aloo Gobi (Spiced Cauliflower and Potatoes)
 
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Prep time
Cook time
Total time
 
Author:
Recipe type: Side dish
Cuisine: Indian
Serves: 4
Ingredients
  • 5 to 6 medium size potatoes/aloo sliced in wedges
  • 1 medium cauliflower/gobi cut into florets and rinsed
  • 1.5 to 2 inches ginger/adrak, chopped
  • ½ tsp turmeric powder/haldi
  • 1 tsp red chili powder
  • ½ tsp garam masala powder
  • 4 tbsp oil or ghee
  • salt as required
Instructions
  1. in a kadai or thick bottomed pan like a wok, heat oil or ghee.
  2. lower the flame and add the aloo/potato wedges.
  3. stir the potatoes well and saute them on a low flame or sim for 6 to 7 minutes. stir a couple of times when sauteing them.
  4. add the gobi/cauliflower and saute for 3-4 minutes. continue to stir in between.
  5. add chopped ginger. stir again very well.
  6. spice up the gobi and aloo with turmeric powder, red chili powder and salt.
  7. stir again very well, so that the spices are mixed uniformly in the sabzi and coat the veggies also evenly.
  8. cover the pan with its lid tightly.
  9. simmer the aloo gobi 18 to 20 minutes on a low flame. timing will vary with the size, depth and quality of the pan and flame intensity.
  10. in between for a couple of times, remove the lid and stir the aloo gobi well. cover and then again continue to cook. do not add any water.
  11. once the potatoes and cauliflower have cooked, sprinkle garam masala powder and mix it all together
  12. serve aloo gobi with yogurt and/or naan bread.

 

Nepali Cauliflower and Potato Curry (Cauli Aloo)

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Nepali cauliflower and potato curry is called cauli aloo.

Curries of all types are very popular in Nepal and cauliflower with potatoes is a favorite.

This could be made in a pressure cooker if you have one.

This recipe is a dry aloo meaning the cauliflower and potato will release their water while being cooked so you end up with a tender bite that is not mushy.

It is a lovely recipe that is spiced up with cumin, fenugreek, turmeric and chili.

A wonderful side dish for our Nepali feast.

Nepali cauliflower and potato curry

4.38 from 8 votes
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Nepali Cauliflower and Potato Curry (Cauli Aloo)

A perfect Nepalese vegetarian dish with tons of flavor. 

Course Side Dish
Cuisine nepali
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Calories 49 kcal
Author International Cuisine

Ingredients

  • 1 large cauliflower cut into florets
  • 1 medium potato peeled and cubed
  • ¼ cup green peas frozen is fine
  • 1 tablespoon canola oil
  • ¼ teaspoon fenugreek seeds
  • ¼ teaspoon cumin seeds
  • ½ teaspoon turmeric powder
  • 2 teaspoon cumin powder
  • ¼ teaspoon chili powder
  • 1 chili pepper finely chopped
  • 1 " of ginger Peeled and minced
  • 1/2 teaspoon salt & pepper to taste
  • ¼ +/- as needed water
  • cilantro for garnish

Instructions

  1. In a large pot, heat oil over medium heat.
  2. Add fenugreek and cumin seeds until it pops and is fragrant.
  3. Add potatoes to the pot and allow it cook halfway stirring it every minute or so to prevent it from sticking.
  4. Add turmeric powder to the pot and cook for another minute or two.
  5. Add cauliflower to the pot and add the remaining ingredients - green peas, cumin powder, chili powder, ginger, salt, pepper and mix well.
  6. Lower the heat to low, cover the pot and allow it cook for 3 minutes.
  7. After that open the lid and gently shake the pot. If you see water being released, continue to cook it uncovered for a minute or so.
  8. If there is no liquid, add about ¼ cup water, cover the lid again and cook for additional 3-5 minutes stirring occasionally
  9. Taste and adjust seasonings
  10. Turn off the heat once cauliflower is fully cooked, it should be tender but not mushy.
  11. Garnish it with chopped cilantro.
Nutrition Facts
Nepali Cauliflower and Potato Curry (Cauli Aloo)
Amount Per Serving
Calories 49 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 5mg0%
Potassium 76mg2%
Carbohydrates 3g1%
Sugar 1g1%
Vitamin A 225IU5%
Vitamin C 19.8mg24%
Calcium 9mg1%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

 

 

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