What is your super power in the kitchen?

I usually joke that mine is the ability to cook when it’s messy (it’s always messy), but in truth I think it’s that I like to eat.  So as I cook, I ask myself, does this taste good? What would make it better? Do I want a finely chopped vegetable here, or big chunks?  This description makes my cooking sound more planned-out than it usually is, but I just mean that these are the things that go through my head on the fly.  I believe that constantly thinking about the end product and tasting occasionally as I go increase my chances of producing something delicious.  (There are plenty of failures too, of course–I’ve been thinking lately that I should start taking pictures of those as well for an Emmy Cooks bloopers reel.)

But this ability to envision the eventual dish fails me when it comes to cuisines that I am less comfortable cooking.  Indian food falls into this category, which is why I appreciate starting with a good recipe that will rely less on my intuition and more on my ability to follow directions.  So mostly I stick to recipes from Vij’s At Home.  But dazzled by the success of that saag paneer I keep making (thank you, Kolpona Cuisine!), I decided to branch out to this aloo gobi recipe from the gorgeous vegan blog v:gourmet.  I followed the recipe exactly, except for the splash of cream I added at the end.  What can I say?  My super power told me to.

This dish plus the saag paneer and rice make a respectable Indian-themed feast for company.  And whether or not you’re making multiple dishes, consider making this one a day ahead.  The flavor was even better the following day.Aloo Gobi: Saute a chopped onion in olive oil over medium-high heat until softened.  Add 1 tsp. whole cumin seeds and cook until they sizzle and pop.  Add 1 Tbsp. each peeled and grated ginger and garlic, stirring until fragrant, then add 2 tsp. each ground turmeric and garam masala and 1/4 tsp. cayenne, stirring for one more minute.  Add 16 oz. crushed tomatoes, 1 tsp. salt, 1 large cauliflower broken into small florets, and 3 large diced waxy potatoes.  Cover and cook, stirring often, until potatoes and cauliflower are tender, adding a little water if necessary to keep everything from sticking.  When everything is tender, remove from heat and stir in 1 c. peas, re-covering the pot for a minute to warm the peas.  Stir in one small chopped bunch of cilantro, then season to taste with salt, pepper, and (optional) cream.