Aloo gobi masala

Yield: 2 servings

Measure Ingredient
12 ounces Potaotes cut in 1/2\" dice
20 ounces Cauliflower florets
1 large Tomato diced small
8 ounces Large onion halved, sliced thin
\N \N Salt and cayenne to taste
½ teaspoon Turmeric
½ teaspoon Basil leaves
1 teaspoon Cumin seeds
1 ounce Lemon juice
1 \N 1/2\" piece ginger
2 \N Garlic clove(s)
2 ounces Vinegar
1 tablespoon Non-fat yogurt
\N \N Canola oil
4 ounces Cilantro leaves
1 \N JalapeĀ¤o (opt)
2 \N Green onions

Boil diced potatoes and cauliflower florets in water with salt, cayenne, turmeric and 1 tbs canola oil. Remove cauliflower florets as they will be done before the potatoes. The vegetables should be cooked but firm. Grind ginger and garlic. If fresh ginger is not available, use ½ tsp ginger powder. Finely chop the cilantro, green onion and jalape¤o. Mix slice onion with basil, binegar and olive oil. Marinate 10-15 minutes. In a small wok on medium heat, add 1 tbs canola oil. When hot, add the cumin seeds. Fry until light brown. Add the onions. Cook until opaque. Add ginger and garlic. Saut‚ for a few minutes. Add the potatoes, cauliflower and the diced tomato. If the vegetables stick to the pan, add a little yogurt to keep it moist.

Simmer until vegetables are done. Sprinkle with chopped cilantro, lemon juice and slice tomato before serving.

Source: Taj Mahal

: New Orleans, LA

The Vegetable Lovers Guide to New Orleans Restaurants by Gay Sperling pg 54-55

Submitted By DIANE LAZARUS On 09-07-95

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