|Description||aloo gobi is cauliflower and potatoes|
|Time to prepare||Unspecified|
|Time to cook||Unspecified|
|No. of servings|
Oil 1/4 cup
Cumin seeds 1 tsp.
Ginger 1 in. stick
Garlic 3 cloves
Turmeric 3/4 tsp.
Red Chili Powder 1 tsp.
Garam Masala 1 tsp.
Coriander powder 2 tsp.
|Instructions|| 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.
|Notes||* 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 bet added, the dish covered, and a gravy created as the dish becomes liquified again.|
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