Aloo Gobi

Once again I've grabbed a recipe, researched it, and tweaked it to make it my own.

(Indian spiced potato & cauliflower)

1/4 stick margarine
1/2 sweet onion finely chopped

After the onion is translucent, add
1 tsp cumin seed
1 tsp ginger paste
2 tsp minced garlic

Cook 2-3 minutes, just long enough for the garlic to cook but not burn.

1 can diced tomatoes with juice
3 medium potatoes, peeled and cubed small
1/3 - 1/2 head of cauliflower

If you use frozen cauliflower, add the cauliflower about ten minutes after the potatoes. Frozen will break up if cooked too long.
1 tsp cumin powder
2 tsp turmeric
1 tsp garam masala or 1 tsp chole masala
1 tsp chili powder

Add just enough
water to cover the mix.
Cook 15-20 minutes, until the potatoes are done. This means you have to add water to keep it going.

1 to 1 1/2 tsp salt as the dish finishes and mix well.

The end batch should be thick, sticking to the potatoes and cauliflower. You want the potatoes to cook through but maintain their shape.

With the potato in the dish, don't serve over rice. Rather, have a side of bread (naan).

No comments:

Post a Comment