aloo gobi (curried cauliflower & potatoes)

Categories
Vegetables
India
Yield
5 Servings
MeasureIngredient
2 eaches Hot green chilies, minced
1 each 1/2" piece of ginger root
1 teaspoon Cumin seeds
1 teaspoon Black mustard seeds
4 tablespoons Ghee
3 mediums Potatoes, diced
1 medium Cauliflower in florets
2 mediums Tomatoes, diced
½ teaspoon Turmeric
2 teaspoons Coriander
½ teaspoon Garam masala
1 teaspoon Brown sugar
1 teaspoon Salt
3 tablespoons Coarsely chopped coriander

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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