Aloo gobi (curried cauliflower & potatoes)
5 Servings
Quantity | Ingredient | |
---|---|---|
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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