Every home cook has a few recipes that they know by heart. Recipes that you can turn to in a pinch, and whip up on a busy evening. For me aloo gobi (potato cauliflower) sabzi is one of those. Other than chopping the potatoes and cauliflower it’s a pretty low fuss sabzi, and, it goes over well with the pickiest of eaters (including my kids and husband).
A couple of weeks ago, I was in a pinch to come up with a quick dinner before soccer practice that would be acceptable for the kids, the Mr, and my father-in-law – tall order. I prepped all the veggies for a traditional aloo gobi and then had a flash of inspiration; maybe I could upgrade my same old recipe with Kraft Smooth Peanut Butter. I figured it was a long shot, but I gave it a try – since I was in recipe development mode for this collaboration. My first attempt was so-so, but after a bit of tweaking and playing around with the recipe, I’ve hit on something pretty yummy.
I took a little inspiration from some of my favourite Thai dishes and added both garlic and ginger to the Peanut Butter sauce, and then I brought in some of my favourite whole spices from my Indian pantry. The funny thing is, a few years ago I would never have tried this, because I used to be firmly opposed to fusion cooking. I thought Indian spices were for Indian cooking, and that was it. Oh how boring, and how wrong! This peanut butter project has really got me thinking of new ways to try familiar ingredients. Just like Kraft Smooth Peanut Butter is more than just a spread, my masala box is meant to be used for more than dal and sabzi. There’s endless inspiration in just one jar.
If you want to try something new and add some different flavours to your weekly meal plan, check out sticktogether.ca for delicious and easy recipe ideas to make with your family and friends. And while you are here, don’t forget enter the #KraftPeanutBetterIt contest for your chance to win a $300 Visa Gift Card and yummy Kraft Peanut Butter products (total value $500). Details on how to enter are at the end of the blog post.
Now for that delicious Thai/Indian aloo gobi stir fry!
Stir Fry Aloo Gobi with Peanut Butter Sauce
1 tbs coriander seeds
1 tbs mustard seeds
1 tbs cumin seeds
2 tbs vegetable oil for frying
1 ½ cups white potato cubed
2 cups cauliflower florets chopped
½ cup onion sliced thinly
½ tbs vegetable oil
1 – inch piece ginger chopped finely
4-5 garlic cloves chopped finely
3 tbs Kraft Smooth Peanut Butter
salt to taste
Start by heating the vegetable oil and roasting the whole spices lightly for 60-90 seconds. Add the onion and saute for one minute.
Add in the potatoes and lower heat. Cook the potatoes for 5-7 minutes and then add in the cauliflower florets. Let the vegetables cook on medium heat for 8-10 minutes. In the meantime, prepare the peanut butter sauce.
Heat ½ a tbs of vegetable oil in a separate pan. Add the ginger and garlic and sauté lightly for 90 seconds. Add the Kraft Smooth Peanut Butter and whisk together. Remove from heat and add to potato and cauliflower mixture.
Once you’ve added the peanut butter sauce to the vegetables, season with salt, and then cover and cook on medium heat for another 3-5 minutes.
Once the vegetables are softened, but not mushy, remove from the heat and serve with roti, rice, or noodles. If you prefer heat, you can definitely add some hot sauce or chillies. I kept this recipe mild for the kids.
“Although this post has been generously sponsored by Kraft Heinz Canada ULC, the opinions and language are my own”.