1 large cauliflower, broken into medium flo; rets
2 medium potatoes (or a second cauliflower); (up to 3)
8 tablespoon vegetable oil
3 medium onions, finely chopped
2 inch piece ginger, cut into tiny cu; bes
2 medium tomatoes, grated or minced
1/4 teaspoon cayenne pepper (up to 1/2)
1 teaspoon ground turmeric
1 1/2 teaspoon ground coriander
1 teaspoon salt (up to 2)
1 tablespoon water
1 teaspoon garam masala
1/2 teaspoon ground roasted cumin seeds
Directions: How to Cook Gobi Aloo Or Cauliflower With Potatoes, Banquet Style
>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.
South Indian Potato Curry
Gobi Aloo Or Cauliflower With Potatoes, Banquet Style
Spicy Cauliflower With Potatoes And Peas
Daum Aloo (Spiced Potatoes In Tamarind Sauce)
Cabbage Potatoes And Peas Molagootal
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