Name: Alu Gobhi
Ingredients: 2 lb Potatoes; cut into 1/2" cubes; 4 oz Ghii; (or 1 stick butter); 1/2 c Oil; mustard, (or as little as 1/4 C.); 1/2 ts Rai ; (black mustard seeds); 1 Onion; medium, chopped; 2 tb Ginger; fresh, finely slivered; 2 ts Amchoor; ground , (dried green mango); 1 1/2 ts Haldi; ground , (turmeric); 1 1/2 ts Dhania; ground , (coriander); 1 1/2 ts Jeera; ground , (cumin); 1 ts Paprika; powder; 1 ts Mirch; lal, powder, (cayenne); 1/4 ts Hing; powder , (asafoetida); 3 lb Cauliflower; cut into flowerets; 2 Tomatoes; fresh, ripe, peeled, diced; Salt to taste

CATEGORY	CUISINE	TAG	YIELD
Grains	Punjabi		1	servings

INGREDIENTS

2	lb	Potatoes; cut into 1/2" cubes
4	oz	Ghii; (or 1 stick butter)
1/2	c	Oil; mustard, (or as little as 1/4 C.)
1/2	ts	Rai ; (black mustard seeds)
1		Onion; medium, chopped
2	tb	Ginger; fresh, finely slivered
2	ts	Amchoor; ground , (dried green mango)
1 1/2	ts	Haldi; ground , (turmeric)
1 1/2	ts	Dhania; ground , (coriander)
1 1/2	ts	Jeera; ground , (cumin)
1	ts	Paprika; powder
1	ts	Mirch; lal, powder, (cayenne)
1/4	ts	Hing; powder , (asafoetida)
3	lb	Cauliflower; cut into flowerets
2		Tomatoes; fresh, ripe, peeled, diced
		Salt to taste

INSTRUCTIONS

(from Von Welanetz Guide to Ingredients) (A Punjabi recipe originally
from Paul Bhalla's Cuisine of India restaurant in Los Angeles)
In a large wok, heat ghii and brown potatoes lightly. Remove the
potatoes and remaining ghii/butter and set potatoes aside, reserving
the ghii/butter.
Pour in the mustard oil. [To prepare mustard oil for cooking, heat
until oil just begins to smoke, then let cool a bit. Reheat and begin
cooking.] When the oil is hot (but not smoking), add the mustard
seeds. Almost immediately they will begin to pop. Stir in the onion
and toss until lightly browned. Reduce heat and add all remaining
spices. Cook, stirring constantly, until lightly toasted.
Add cauliflower and fry a little bit, until cauliflower is to the
point that it and potatoes both need the same amount of cooking time
to be fully cooked. [After frying the cauliflower just a bit, I add
about 1/4 C. water to keep everything from sticking/burning, but this
probably wouldn't be necessary if I used non-stick cookware.]
Add potatoes and tomatoes, cover, and cook until done.
Add reserved ghii/butter and salt to taste.
Posted to CHILE-HEADS DIGEST by Brent Thompson
<brent@hplbct.hpl.hp.com> on Mar 05, 1999, converted by MM_Buster
v2.0l.

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