Gobi Aloo

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You definitely don't have to deep fry anything to enjoy this!!

 

Gobi Aloo, (Cauliflower with Potatoes, Banquet Style)

 

Adapted from Madhur Jaffrey's Flavors of India

 

1 lg cauliflower, broken into medium florets

2 - 3 medium potatoes (or a second cauliflower)

8 Tbls vegetable oil

3 med. onions, finely chopped

2 inch piece ginger, cut into tiny cubes

2 medium tomatoes, grated or minced

1/4 - 1/2 tsp cayenne pepper

1 tsp ground turmeric

1 1/2 tsp ground coriander

1 - 2 tsp salt

1 Tbls water

1 tsp garam masala

1/2 tsp ground roasted cumin seeds

 

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.

 

Punjabi Garam Masala (if you want to make your own or it isn't

available)

5 Tbls coriander seeds

3 Tbls cumin seeds

 

Toast lightly in a skillet. Pour onto a plate and allow to cool.

Place into a grinder along with:

2 1/2 Tbls black peppercorns

2 1/2 Tbls black cardamom seeds

1 1/2 tsp green cardamom seeds

2 inch stick cinnamon

4 - 5 cloves

about 1/6 of a whole nutmeg

 

Grind to a fine powder. May be done in more than one batch. Place

in a tightly sealed container and store in the *freezer*.