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12 December 2006

Gobi Aloo

Ingredients :-
1 Large cauliower
3 Medium sized potatoes
1/2 large Onion sliced thinly in long slices
1 teaspoon Mustard seeds
2 or 3 pods Cardamom
1 teaspoon Coriander
1 teaspoon Cumin seeds
1/2 teaspoon Turmeric
1 Bayleaf
3 Cloves
3 tablespoons Vegetable Oil
Method :-
1. Start boiling the potatoes in a saucepan. Let them boil for at least 15
minutes. After they are done, turn othe heat and let them stand in
the water.
2. Cut the cauliower into small bite sized pieces (roughly 1" cubes),
throwing away most of the stem pieces. Wash and drain in a collander.
3. While the potatoes are cooking, heat the oil in a wide skillet until it
is very hot. Add the mustard seeds and wait until they start popping.
Add bay leaves, cardamom and cloves.
4. Mix around for a while and then add onions. Wait until the onion starts
to turn before adding the rest of the spices (except for turmeric).
5. Put the cauliower in the skillet and fry in the oil and spices for 2
minutes. While the cauliower is frying, cut up the potatoes into bite
sized pieces and add to the skillet. Add turmeric and stir.
6. Continue stirring the vegetables under medium heat for another couple
of minutes. Add 1/2 cup of water and reduce heat to low. Cover skillet
and let cook for 5 minutes.
7. Check tenderness of vegetables. If they are still too hard, add another
1/4 cup of water and cover again for 5 minutes.
8. Salt to taste and serve.
Cuisine :- Indian

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