Curried Cauliflower & Potatoes (aloo Gobi) Recipe
Yield: 5 ServingsRecipe by luhu.jp
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,
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"
Source from luhu.jp
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"
Source from luhu.jp