posted by Meryl 03-29-102 8:54 PM
Aloo Gobi (Indian Potatoes and Cauliflower)
2-3 servings
1 lb waxy potatoes, peeled and cut into chunks
4 tablespoons cooking oil
1 medium onion, chopped
2 teaspoons ginger, grated into pulp
1 to 2 green chilies, finely chopped
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 teaspoon ground cumin
1/2 teaspoon turmeric
1 lb cauliflower florets
1/2 teaspoon salt
3 tablespoons water
2 tablespoons fresh coriander (also known as cilantro)
Boil potatoes for 5 minutes then drain.
Heat oil in a skillet or wok, add onion and ginger, then cook until onion is golden brown. Add chilies, mustard seeds, cumin seeds, ground cumin and turmeric then cook for 2 mins, stirring continuously. Add potatoes and cauliflower, stirring to coat all the pieces in the mixture, add salt and water then cover and cook gently until vegetables are tender but not overcooked. Garnish with fresh coriander and serve as a main dish with warm Indian breads and/or basmati rice. Can also serve as a side dish with a meat curry.