Recently, I did an inventory of all the anonymous plastic containers in my fridge. Nothing had gone bad to the point of moldiness, but some of the selections were, uh, ‘well aged’. After dispensing with the ones that I couldn’t remember cooking, cleared the field nicely. Remaining were some mashed potatoes that I had fussed with to make them really nice. That means I actually added butter, and used my hand mixer, instead of the usual manual masher. Throwing those out just couldn’t happen, so off to the internet to find a recipe that would make the best use of them!
I normally don’t really LOVE Indian cuisine, except for when Claire treats us to her home made butter chicken. It doesn’t need to be said, therefore, that I wasn’t searching websites featuring ethnic cuisine. But what to my wandering eye did appear than a soup recipe with a distinctly Indian name: ALOO GOBI.
This was THE best bowl of soup I have had in a very, very long time. This was a worthy epilogue to my mashed potato masterpiece.
- In a 3 1/2- or 4-quart slow cooker combine mashed potatoes, cauliflower, onion, jalapeno pepper, ginger, garlic, salt, cumin, turmeric, and paprika. Stir in broth.
- Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Cool slightly.**
- Transfer cauliflower mixture, half at a time, to a blender or food processor. Cover and blend or process until smooth. If necessary, return pureed mixture to cooker; cover and cook on high-heat setting until heated through.
From the Test Kitchen
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
If desired, omit Step 3 and serve immediately from slow cooker.