2 hot green chilies, minced
1 1/2 piece of ginger root
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
4 tablespoon ghee
3 medium potatoes, diced
1 medium cauliflower in florets
2 medium tomatoes, diced
1/2 teaspoon turmeric
2 teaspoon coriander
1/2 teaspoon garam masala
1 teaspoon brown sugar
1 teaspoon salt
3 tablespoon coarsely chopped coriander
Directions: How to Cook Curried Cauliflower And Potatoes (Aloo Gobi)
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.
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Recent comments and reviews for this recipe:
| Rob writes:|
An excellent recipe. Be inventive add just about anything in the fridge to make it interesting.
Posted on 10 Mar 2009, 20:31 ET
| Bob Plewnarz writes:|
I like the spice mixture in this version of the recipe. I tried it, following the recipe and in my opinion there's not enough liquid in the recipe to properly cook the potatoes. In a second attempt I pre-cooked the potatoes and cauliflower for about 5 minutes and processed the tomatoes to make more liquid. This turned out much better.
Posted on 16 Mar 2011, 15:50 ET
| Bob Plewnarz writes:|
Another issue is that the recipe is not clear for the uninitiated cook. I assume the coriander called for in the recipe is ground as opposed to seeds. Also the chopped coriander at the end should indicate coriander leaf or cilantro.
Posted on 16 Mar 2011, 15:55 ET
| James MacBryde writes:|
Ignore the comment that recommends pre-cooking the potatoes. Use plenty of ghee (or butter and oil) and fry the potatoes and cauliflower well -- and for at least five mins -- at the first stage. Do not worry if it sticks a bit it just adds to the flavour. Then turn it down very low for the second stage with a lid on.
Do not be "inventive", the recipe is perfection as it stands. It is a fine art not anything goes.
Posted on 23 Feb 2018, 16:14 ET
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