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Aloo Gobi (Indian cauliflower and potato




Source of Recipe


http://misterridiculous.com/features/recipes/


Recipe Introduction


Cauliflower and potatoes just like your mom never made!


Recipe Link: http://misterridiculous.com/features/recipes/

List of Ingredients




2 red potatoes, scrubbed and skins on (about 1 pound)
1 large head cauliflower (just over 1.5 pounds)
2-3 tablespoons vegetable oil (I use corn oil)
1/4 teaspoon black mustard seeds
1/4 teaspoon cumin seeds
1 good pinch hing (asofoetida) [I found a jar of asofoetida at my local natural foods store. ~ Denise]
2 tablespoons ground coriander
1/4 jalapeno pepper, deseeded and split in half vertically
2 medium tomatoes, peeled
1 teaspoon turmeric
1 tablespoon ginger, freshly grated
1/2 teaspoon raw cane sugar
1 teaspoon salt, plus more to taste
fresh cilantro

Recipe



1. Chop the tomatoes, potatoes, and cauliflower and keep them in separate piles.
2. Boil the chopped potatoes in water for about 5 minutes and drain.
3. Over fairly high-ish heat, heat the oil. Add the mustard seeds, cumin seeds, ginger, hing and coriander. Fry for a few minutes stirring constantly to prevent scorching.
4. Add the chopped tomatoes. Reduce heat to medium and keep stirring. Break the tomatoes up with a spoon a bit to encourage a sauce. Add the turmeric, salt and jalapeno.
5. When the tomatoes have disintegrated quite a bit into the oil and spices, add the drained potatoes and cauliflower.
6. Stir well to coat the vegetables in the spice mixture.
7. Cover and reduce heat if necessary to steam the veggies. I noticed that the cauliflower made a lot of broth in the bottom of the pan. I took the lid off at this point to allow the juice to reduce.
8. When the cauliflower is well cooked and not crunchy it's done. This is according to my taste. I liked tonight's meal especially well because the cauliflower was very soft. To some, it may have been overcooked, so cook it how you like.
9. Season to taste with salt and chopped cilantro.