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.
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