The Vegetarian Curry Bible

Aloo Gobi by Daawat

Aloo Gobi 2

This recipe livens up ordinary cauliflower and potatoes into something quite

different. The recipe shown here has spices that are not necessary (like cloves and

cardamom) or at least that's not how mom made it at home, however it adds a nice

touch.

Ingredients:

•

1 cauliflower, cut into florets

potatoes, cubed

1/4 cup oil

Ingredients:

1 tsp cumin seeds

•

1 Large cauliflower

3 Medium sized potatoes

1/2 large Onion sliced thinly in long slices

1 tsp Mustard seeds

2 or 3 pods Cardamom

1 tsp Coriander

1 tsp Cumin seeds

1/2 tsp Turmeric

1 Bayleaf

1 tsp ginger-garlic paste

3/4 tsp turmeric powder

1 tsp red chili powder

3 tomatoes, chopped

1 tsp garam masala

2 tsp coriander powder

Salt to taste

Method:

3 Cloves

3 tblsp Vegetable Oil

•

Heat oil in a pan, saute cumin seeds, ginger-garlic paste for a minute

and add potatoes.

Method:

•

Also add turmeric, chili powder and salt. Fry for few minutes.

Add tomatoes and simmer for about 5 minutes.

Now add cauliflower and cook on high heat for another 5 minutes.

Lower the heat, cover and simmer for about 15 minutes until the curry

gets damp and dry.

Start boiling the potatoes in a saucepan. Let them boil for at least 15 minutes.

After they are done, turn off the heat and let them stand in the water.

Cut the cauliflower into small bite sized pieces (roughly 1" cubes), throwing

away most of the stem pieces. Wash and drain in a colander.

3. While the potatoes are cooking, heat the oil in a wide skillet until it is very hot.

Add the mustard seeds and wait until they start popping. Add bay leaves,

cardamom and cloves.

Mix around for a while and then add onions. Wait until the onion starts to turn

before adding the rest of the spices (except for turmeric).

Put the cauliflower in the skillet and fry in the oil and spices for 2 minutes.

While the cauliflower is frying, cut up the potatoes into bite sized pieces and

add to the skillet. Add turmeric and stir.

Continue stirring the vegetables under medium heat for another couple of

minutes. Add 1/2 cup of water and reduce heat to low. Cover skillet and let

cook for 5 minutes.