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Gobi Aloo [cauliflower And Potatoes]

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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Indian Indian, Vegetables 1 Servings

INGREDIENTS

1 Cauliflower
3 Sized potatoes
1/2 Onion sliced thinly in long
slices
1 t Mustard seeds
2 Pods Cardamom
1 t Coriander
1 t Cumin seeds
1/2 t Turmeric
1 Bayleaf
3 Cloves
3 T Vegetable Oil

INSTRUCTIONS

Start the potatoes to boil in a saucepan.   Let them boil for at  least
15 minutes.   After they are done, turn off the heat and let  them
stand in the water. 2. Cut the cauliflower into small bite sized
pieces (roughly 1 inch cubes),  throwing  away most of the stem
pieces. Wash and drain in collander. 3. While the potatoes are
cooking, heat the oil in a wide skillet  till it  is  very  hot.    Add
the mustard seeds and wait till they start popping.  Add  bayleaves,
cardamom and cloves. 4. Mix around for a while and then  add onions.
Wait till onion start to turn before adding the rest of  the spices
(except for turmeric). 5. Put the cauliflower in the  skillet and fry
in the oil and spices for 2 minutes. While the  cauliflower 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  half a 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.  Recipe By     : Somesh Rao  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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