Gobi Aloo or Cauliflower with Potatoes, Banquet Style
|2 mdTomatoes, grated or minced|
|2 Inch piece ginger, cut into|
|1 tsGaram masala|
|8 tbVegetable oil|
|1 tsSalt (up to 2)|
|1 lgCauliflower, broken into|
|3 mdOnions, finely chopped|
|1/4 tsCayenne pepper (up to 1/2)|
|1 tsGround turmeric|
|1 1/2 tsGround coriander|
|1/2 tsGround roasted cumin seeds|
|2 mdPotatoes (or a second|
Gobi Aloo or Cauliflower with Potatoes, Banquet Style Preparation
>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 Jaffreys 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 (its a good idea to have unroasted seeds out for comparison). Toss into a coffee or spice grinder and grind into powder. Posted to Recipe Archive - 24 November 96 Date: Sun, 24 Nov 96 7:21:04 EST submitted by: email@example.com
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