Recipe - Alu Gobhi

2 pound Potatoes; cut into 1/2"
cubes
4 ounce Ghii; (or 1 stick butter)
One half cup Oil; mustard, (or as little
as One fourth C.)
One half teaspoon Rai ; (black mustard seeds)
1 Onion; medium, chopped
2 tablespoon Ginger; fresh, finely
slivered
2 teaspoon Amchoor; ground , (dried
green mango)
1 One half teaspoon Haldi; ground , (turmeric)
1 One half teaspoon Dhania; ground , (coriander)
1 One half teaspoon Jeera; ground , (cumin)
1 teaspoon Paprika; powder
1 teaspoon Mirch; lal, powder,
(cayenne)
One fourth teaspoon Hing; powder , (asafoetida)
3 pound Cauliflower; cut into
flowerets
2 Tomatoes; fresh, ripe,
peeled, minced
Salt to taste

(from Von Welanetz Guide to Ingredients) (A Punjabi recipe originally
from Paul Bhalla's Cuisine of India restaurant in Los Angeles)

In a large wok, heat ghii and brown potatoes lightly. Remove the
potatoes and remaining ghii/butter and set potatoes aside, reserving
the ghii/butter.

Pour in the mustard oil. [To prepare mustard oil for cooking, heat
until oil just begins to smoke, then let cool a bit. Reheat and begin
cooking.] When the oil is hot (but not smoking), add the mustard
seeds. Almost immediately they will begin to pop. Stir in the onion
and toss until lightly browned. Reduce heat and add all remaining
spices. Cook, stirring constantly, until lightly toasted.

Add cauliflower and fry a little bit, until cauliflower is to the
point that it and potatoes both need the same amount of cooking time
to be fully cooked. [After frying the cauliflower just a bit, I add
about One fourth C. water to keep everything from sticking/burning, but this
probably wouldn't be necessary if I used nonstick cookware.]

Add potatoes and tomatoes, cover, and cook until done.

Add reserved ghii/butter and salt to taste.

Posted to CHILEHEADS DIGEST by Brent Thompson
brent@hplbct.hpl.hp.com on Mar 05, 1999, converted by MM_Buster
v2.0l.