Gobi aloo or cauliflower with potatoes, banquet style

Yield: 1 Servings

Measure Ingredient
1 large Cauliflower, broken into medium florets
2 mediums Potatoes (or a second cauliflower) (up to 3)
8 tablespoons Vegetable oil
3 mediums Onions, finely chopped
2 Inch piece ginger, cut into tiny cubes
2 mediums Tomatoes, grated or minced
¼ teaspoon Cayenne pepper (up to 1/2)
1 teaspoon Ground turmeric
1½ teaspoon Ground coriander
1 teaspoon Salt (up to 2)
1 tablespoon Water
1 teaspoon Garam masala
½ teaspoon Ground roasted cumin seeds

>From the Punjab region of India This is a fabulous dish to serve with simple grilled chicken and a green salad. Chilled sliced mango and papaya or pear with kiwi fruit are good deserts.

Adapted from Madhur Jaffrey's Flavors of India Heat oil in a large skillet, dutch oven or wok over medium heat. Quarter potatoes then cut each quarter into 3 wedges. Fry potatoes until browned and barely cooked. Drain on paper towels.

Fry cauliflower until golden. Drain on paper towels.

Pour off all but 1 Tbls oil. Add onions and fry until barely soft. Add ginger, fry until medium brown. Add tomatoes, salt, cayenne, turmeric and coriander. Fry until the tomatoes have darkened a bit.

Return potatoes and cauliflower to the pan. At this point you may stop if you are making the dish ahead of time. In fact, letting the dish rest a couple of hours lets the flavors infuse the potatoes.

Add the water, cover and cook 3 to 5 minutes. Sprinkle the garam masala and roasted cumin powder over the dish, stir gently and serve.

How to roast cumin: heat a small frying pan over medium to medium high heat. Add cumin seeds and shake pan continuously until the seeds have darkened slightly (it's a good idea to have unroasted seeds out for comparison). Toss into a coffee or spice grinder and grind into powder.

Posted to Recipe Archive - 24 November 96 Date: Sun, 24 Nov 96 7:21:04 EST submitted by: ealbrook@...

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