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| RECIPE FOR CURRIED CAULIFLOWER & POTATOES (ALOO GOBI) |
Title: Curried Cauliflower & Potatoes (aloo Gobi)
Category: Curries Entree -vegetarian
Serves: 5
Ingredients:
| 2.00 | ea | Hot green chilies, minced | | 1.00 | ea | 1/2" piece of ginger root | | 1.00 | ts | Cumin seeds | | 1.00 | ts | Black mustard seeds | | 4.00 | tb | Ghee | | 3.00 | md | Potatoes, diced | | 1.00 | md | Cauliflower in florets | | 2.00 | md | Tomatoes, diced | | 0.50 | ts | Turmeric | | 2.00 | ts | Coriander | | 0.50 | ts | Garam masala | | 1.00 | ts | Brown sugar | | 1.00 | ts | Salt | | 3.00 | tb | Coarsely chopped coriander |
Instructions:
Combine chilies, ginger, cumin seeds & mustrad seeds in a small bowl.
Heat ghee in a large pot.
When hot, add the spices.
When the mustard seeds start to pop, drop in the potatoes & cauliflower.
Fry for 4 minutes or so.
Add the tomatoes, turmeric, coriander, garam masala, sugar, salt & half the minced coriander.
Mix well, cover & gently heat for 15 minutes.
If the vegetables start to stick, add a few drops of water.
Top with remaining coriander & serve.
Yamuna Devi, ""The Art of Indian Vegetarian Cooking"
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