Gobi aloo [cauliflower and potatoes]

Yield: 1 Servings

Measure Ingredient
1 large Cauliflower
3 mediums Sized potatoes
½ large Onion sliced thinly in long slices
1 teaspoon Mustard seeds
2 \N Pods Cardamom
1 teaspoon Coriander
1 teaspoon Cumin seeds
½ teaspoon Turmeric
1 \N Bayleaf
3 \N Cloves
3 tablespoons Vegetable Oil

1. Start the potatoes to boil in a saucepan. Let them boil for at least 15 minutes. After they are done, turn off the heat and let them stand in the water. 2. Cut the cauliflower into small bite sized pieces (roughly 1 inch cubes), throwing away most of the stem pieces. Wash and drain in collander. 3. While the potatoes are cooking, heat the oil in a wide skillet till it is very hot. Add the mustard seeds and wait till they start popping. Add bayleaves, cardamom and cloves. 4. Mix around for a while and then add onions. Wait till onion start to turn before adding the rest of the spices (except for turmeric). 5. Put the cauliflower in the skillet and fry in the oil and spices for 2 minutes. While the cauliflower is frying, cut up the potatoes into bite sized pieces and add to the skillet. Add turmeric and stir. 6. Continue stirring the vegetables under medium heat for another couple of minutes. Add half a cup of water and reduce heat to low. Cover skillet and let cook for 5 minutes. 7. Check tenderness of vegetables. If they are still too hard, add another ¼ cup of water and cover again for 5 minutes. 8. Salt to taste and serve.

Recipe By : Somesh Rao

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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