I have to admit that I haven't been very comfortable experimenting with Indian flavors until recently.
I can make a decent chicken tikka masala, and will DESTROY a dish of saag paneer when out at an Indian restaurant, but the techniques and spices that really form the foundation of Indian cuisine have eluded me. Until now. While I am still far (very far) from an expert, I'm feeling more confident in the realm of Indian food thanks to Priya Krishna's book Indian-ish. It has this magical, approachable way of breaking down the basics to a place where you can feel comfortable mixing and matching vegetables and flavors pretty quickly. Also the saag feta recipe is phenomenal and takes 20 minutes flat.
But we're not here to talk about saag feta today. We're here to talk aloo ghobi. Aloo ghobi is a dish made with potatoes and cauliflower, seasoned with cumin, turmeric, ginger, and garlic. It is wildly delicious. I made a batch not long ago, and the next morning, I ate the leftovers with eggs for breakfast and it was magnificent. (This is a thing I do. Leftover veggies from dinner + eggs = breakfast. You should also do this.) So, here's the on purpose version of that.
And the best part is that it's really no more work than making a regular frittata. I started with the technique that Carla Lalli Music outlined in her cookbook for a slow-cooked, dozen egg frittata - Sweat some aromatics, then bloom some spices in the oil to build a delicious flavor base. Add sliced potatoes and let them steam for a while, then stir in my favorite shortcut: frozen cauliflower rice. Pour over some scrambled eggs and after a stint in the oven, brunch is served.
I like to serve this with a simple cooling raita - just cilantro, mint, garlic and coconut cream with a squeeze of lime - and some fruit for a full meal. The boys love it with pineapple, and I'm partial to a few blueberries.
And there's so much to love here - first of all, this recipe is vegetarian, paleo, and Whole30 compliant, so you can feed basically every dietary restriction your family can throw at you. Second, it's BIG - a full dozen eggs, so it makes 6 generous servings. And, in my case, best of all - it reheats perfectly in the microwave. I like to make this as a breakfast meal prep option - then I have an easy, healthy breakfast waiting for me all week long.
If you're looking for a way to mix up your breakfast and brunch routine that feels surprising and decadent but is actually super easy and healthy - look no further. I've got you covered.