Aloo Gobi (Curried Cauliflower And Potatoes) Recipe - Cooking Index
Aloo Gobi (Curried Cauliflower And Potatoes) Recipe - Cooking Index
| 2 | Hot green chiles - minced | |
| 1 | / " piece ginger root - ¥ | |
| 1 tablespoon | Cumin seeds | |
| 1 tablespoon | Black mustard seeds | |
| 4 tablespoons | Ghee or oil | |
| 3 tablespoons | Potatoes - diced (medium) | |
| 1 tablespoon | Cauliflower - cut into florets (medium) | |
| 2 tablespoons | Tomatoes - diced (medium) | |
| 1/2 teaspoon | Turmeric | |
| 2 teaspoons | Coriander | |
| 1/2 teaspoon | Garam masala | |
| 1 tablespoon | Brown sugar - optional | |
| 1 tablespoon | Salt | |
| 3 tablespoons | Coriander - (cilantro), coarsely chopped |
Combine chiles, ginger, cumin seeds and mustard 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 and cauliflower. Fry for 4 minutes or so. Add the tomatoes, turmeric, coriander, garam masala, sugar, salt and half the coriander. Mix well, cover and gently heat for 15 minutes. If the vegetables start to stick, add a few drops of water. Top with remaining coriander and serve.
Source:
"The Art of Indian Vegetarian Cooking" by Yamuna Devi
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