Aloo Gobi (Curried Cauliflower & Potatoes) Ingredients
2 each hot green chilies, minced
1 each 1/2 piece of ginger root
1 tsp cumin seeds
1 tsp black mustard seeds
4 tbsp ghee
3 medium potatoes, diced
1 medium cauliflower in florets
2 medium tomatoes, diced
1/2 tsp turmeric
2 tsp coriander
1/2 tsp garam masala
1 tsp brown sugar
1 tsp salt
3 tbsp coarsely chopped coriander
Aloo Gobi (Curried Cauliflower & Potatoes) Directions
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.
Yamuna Devi, "The Art of Indian Vegetarian Cooking"
Serves: 5
Aloo Gobi (Curried Cauliflower & Potatoes) Recipe
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Food Quotes:
After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps.
Miss Piggy
After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps.
Miss Piggy
