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The Vegetarian Curry Bible
Aloo Gobi 4
Aloo Palak
by Kris Dhillon
Ingredients:
This is a popular dish of cauliflower and potatoes.
Serves four.
Preparation and cooking time: 40-45 minutes.
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300g palak (spinach)
4 garlic flakes
1" ginger piece
Ingredients:
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½ lb (225g) potatoes
1 small cauliflower
2 onions, chopped
4 green chilies, chopped
150g aloo (potatoes)
1 tsp turmeric
4 tbsp ghee or butter
1 tsp cumin seeds
1 tsp garam masala
1 tsp coriander and cumin powder
1 tbsp fresh cream
Salt to taste
4 tablespoon vegetable oil
½ teaspoon ground cummin
1 cup curry sauce (see later section)
1 level teaspoon salt
½ teaspoon ground coriander
1 teaspoon turmeric
1 green chilli finely chopped
2 teaspoon finely chopped green coriander
Method:
1
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Boil or microwave the potatoes in their jackets and leave until cool enough to
handle.
Method:
2
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Break up the cauliflower into florets. Rinse and drain.
Heat the oil in a heavy based pan. When hot put in the ground cummin. Almost
immediately add the cauliflower. Cook, stirring on a medium heat, for 2-3
minutes.
Now add the curry sauce, salt, ground coriander, turmeric, and chilli. Mix well
and cook partly covered on a low heat for about 20 minutes or until the
cauliflower is just tender. Stir frequently during this time.
Whilst the cauliflower is cooking, peel the potatoes and cut into 1 inch (2.5cm)
dice.
1. Boil spinach with garlic, ginger, onions, green chilies. Blend them to a
fine puree and keep aside.
2. Cut potatoes into cubes and boil with salt and turmeric. When boiled,
keep aside.
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3
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Heat ghee in a pan, fry cumin seeds along with spinach-onion paste and
let it boil for few minutes.
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Now add the boiled potatoes, garam masala, coriander-cumin powder
and water if needed. Boil for few minutes till the potatoes absorb the
flavor.
Add the potatoes to the cooked cauliflower and stir gently to prevent them
breaking. Heat though for three or four minutes.
Stir in the green coriander and serve.
5. Season with fresh cream if desired.
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Serve hot with hot naans or rice.
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