Recipe - Gobi Aloo Or Cauliflower With Potatoes Banquet Style

1 lg Cauliflower, broken into
medium florets
2 md Potatoes (or a second
cauliflower) (up to 3)
8 tablespoon Vegetable oil
3 md Onions, finely chopped
2 Inch piece ginger, cut into
tiny cubes
2 md Tomatoes, grated or minced
One fourth teaspoon Cayenne pepper (up to 1/2)
1 teaspoon Ground turmeric
1 One half teaspoon Ground coriander
1 teaspoon Salt (up to 2)
1 tablespoon Water
1 teaspoon Garam masala
One half teaspoon Ground roasted cumin seeds

From the Punjab region of India

This is a fabulous dish to serve with simple grilled chicken and a green
salad. Chilled cut or sliced up mango and papaya or pear with kiwi fruit are good
deserts.

Adapted from Madhur Jaffrey's 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 (it's 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: ealbrook@lewiston.com