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Gobi Aloo Or Cauliflower With Potatoes, Banquet Style

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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Dutch 1 Servings

INGREDIENTS

1 Cauliflower, broken into
medium florets
2 Potatoes, or a second
cauliflower up to 3
8 T Vegetable oil
3 Onions, finely chopped
2 Inch piece ginger, cut into
tiny cubes
2 Tomatoes, grated or minced
1/4 t Cayenne pepper, up to 1/2
1 t Ground turmeric
1 1/2 t Ground coriander
1 t Salt, up to 2
1 T Water
1 t Garam masala
1/2 t Ground roasted cumin seeds

INSTRUCTIONS

From the Punjab region of India  This is a fabulous dish to serve with
simple grilled chicken and a  green salad.  Chilled sliced mango and
papaya or pear with kiwi fruit  are good deserts.  Adapted from Madhur
Jaffrey's Flavors of India  Heat oil in a large skillet, dutch oven or
wok over medium heat.  Quarter potatoes then cut each quarter into 3
wedges.  Fry potatoes  until browned and barely cooked.  Drain on paper
towels.  Fry cauliflower until golden.  Drain on paper towels.  Pour
off all but 1 Tbls oil.  Add onions and fry until barely soft.  Add
ginger, fry until medium brown.  Add tomatoes, salt, cayenne,  turmeric
and coriander.  Fry until the tomatoes have darkened a bit.  Return
potatoes and cauliflower to the pan.  At this point you may  stop if
you are making the dish ahead of time.  In fact, letting the  dish rest
a couple of hours lets the flavors infuse the potatoes.  Add the water,
cover and cook 3 to 5 minutes.  Sprinkle the garam  masala and roasted
cumin powder over the dish, stir gently and serve.  How to roast cumin:
heat a small frying pan over medium to medium  high heat.  Add cumin
seeds and shake pan continuously until the  seeds have darkened
slightly (it's a good idea to have unroasted  seeds out for
comparison).  Toss into a coffee or spice grinder and  grind into
powder.  Posted to Recipe Archive - 24 November 96  Date: Sun, 24 Nov
96 7:21:04 EST  submitted by: ealbrook@lewiston.com

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