Yield: 4 Servings
|6 tablespoons||Vegetable oil|
|4 mediums||Potatoes, cut into bite- sized pieces|
|1 medium||Cauliflower, cut into bite- sized pieces|
|1 teaspoon||Black mustard seeds|
|1 teaspoon||Whole cumin seeds|
|1 each||1" piece ginger, grated|
|3 eaches||Dried red chiles|
|1 each||Bay leaf|
|2 teaspoons||Coriander, powdered|
|1 teaspoon||Garam masala|
|Salt & pepper|
|¼ cup||Cilantro, minced|
Heat oil until it is hot in a large, strong saucepan. Drop in the prepared potatoes & cauliflower & stir well until all the pieces are basted in the oil. Reduce heat to very low & cook gently, stirring occasionally & carefully, for 5 minutes. Add the asafetida & a few seconds later the cumin seeds, followed by the black mustard seeds.
Stir well & allow to continue cooking for 5 minutes or until the vegetables are almost cooked through.
Stir in the rest of the spices in the order listed. If you want your aloo gobi hotter, crumble the chiles. If not, leave whole & then remove before serving. Mix well & let simmer over the very low heat for another 7 minutes. If it sticks, sprinkle in a few drops of water, but try to avoid doing this if possible. The vegetables should now be well cooked. Stir in the cilantro, being careful notb to break the vegetables. Serve immediately.
Recipe by Mark Satterly