Aloo Gobi (potatoes and Cauliflower) Recipe - Cooking Index
|1/2 lb||227g / 8oz||Potatoes|
|5 tablespoons||75ml||Vegetable oil|
|1 teaspoon||5ml||Cumin seed|
|1 teaspoon||5ml||Ground cumin|
|1/4 teaspoon||1.3ml||Ground turmeric|
|1/4 teaspoon||1.3ml||Cayenne pepper|
|1||Green chile - chopped|
|1/2 teaspoon||2.5ml||Ground cumin - roasted|
|Freshly ground black pepper|
The following recipe, Cauliflower with potatoes (Phool gobi aur aloo ki bhaji), is from Madhur Jaffrey's Indian Cookery, ISBN 0 563 16491 3, published in 1982 in conjunction with the BBC series Indian Cookery.
This is the kind of comforting 'homey' dish that most North Indians enjoy. It has no sauce and is generally eaten with bread. I like to serve Shahi korma or Tandoori chicken with it.
Boil the potatoes in their jackets and allow them to cool completely. (Day-old cooked potatoes that have been refrigerated work very well for this dish.) Peel the potatoes and cut them into 3/4 inch (2cm) dice.
Break up the cauliflower into chunky flowerets, about 1-1/2 inches (4cm) across at the head and about 1-1/2 inches (4cm) long. Soak the flowerets in a bowl of water for 30 minutes. Drain.
Heat the oil in a large, preferably non-stick frying pan over a medium flame. When hot, put in the whole cumin seeds. Let the seeds sizzle for 3-4 seconds. Now put in the cauliflower and stir it about for 2 minutes. Let the cauliflower brown in spots. Cover, turn the heat to low and simmer for about 4-6 minutes or until the cauliflower is almost done but still has a hint of crispness left. Put in the diced potatoes, ground cumin, coriander, turmeric, cayenne, green chile, ground roasted cumin, salt, and some black pepper. Stir gently to mix. Continue to cook uncovered on low heat for another 3 minutes or until potatoes are heated through. Stir gently as you do so.
"The Art of Indian Vegetarian Cooking" by Yamuna Devi
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