Aloo Gobi (Curried Cauliflower And Potatoes)
- 2 chili(s); fresh, chopped
- 1/2 piece ginger
- 1 teaspoon(s) cumin seeds
- 1 teaspoon(s) mustard seed; whole
- 4 tablespoon(s) ghee
- 3 medium potato(es); diced
- 1 medium cauliflower flowerettes
- 2 medium tomato(s); diced
- 1/2 teaspoon(s) turmeric
- 2 teaspoon(s) coriander
- 1/2 teaspoon(s) garam masala
- 1 teaspoon(s) sugar, brown
- 1 teaspoon(s) salt
- 3 tablespoon(s) coriander; fresh, chopped
Combine chilies, ginger, cumin seeds and mustard 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 and cauliflower. Fry for 4 minutes.
Add the tomatoes, turmeric, coriander, garam masala, sugar, salt and half the minced coriander. Mix well, cover and gently heat for 15 minutes. If the vegetables start to stick, add a few drops of water. Top with remaining coriander and serve.
Contributor: Yamuna Devi, "The Art of Indian Vegetarian Cooking"
Yield: 5 servings