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Aloo Gobhi

Ingredients

cauliflower

potatoes

1/4 cup

oil

1 tsp

cumin seeds

1 inch

ginger

3 cloves

garlic

3/4 tsp

turmeric

1 tsp

red chili powder

tomatoes

1 tsp

garam masala

2 tsp

coriander powder

Preparation

Cut cauliflower into flowerets. Cube potatoes.

Heat oil and saute cumin seeds for about a minute.
Add garlic and ginger, stir and add potatoes.
Bhoona*, add turmeric and chili powder, and bhoona again.
Add tomatoes and simmer for about 5 minutes.

Add cauliflower and high heat for about a minutes.

Lower heat, cover and let simmer for about 15 minutes.
Curry should be damp-dry.

Bhoona* is a technique that is essential to Indian cooking.
The bhoona technique means that the mixture is cooked over medium-high heat, with constant stirring to avoid scorching, until all liquids are reduced and the spices coat the meat like a paste.
About 1/2 cup of water can then be added, the dish covered, and a gravy created as the dish becomes liquified again.

Recipe group: Main.

Should you try this recipe out we would be very grateful for a photo of the finished dish. Please send by E-Mail to rezepte(at)vegetarismus.ch (JPEG or TIFF format).
Thank you in advance.

This recipe from Fifie Mendonca was inserted by Renato Pichler / 2002-04-30 22:27:11

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