Recipe#3532

Title: Aloo Gobi

Newsgroups: rec.food.veg.cooking 
 From: Amanda@gate.net (Amanda) 
 Subject: Re: Aloo Gobi recipe please 
 Message-ID: rec.food.veg.cooking/58fh0b$aj2@news.gate.net 
 Date: Sun, 8 Dec 1996 22:55:07 GMT

1 Cauliflower
 4 Potatoes
 1/4 cup Oil
 1 tsp.  Cumin seeds
 1 in.  stick Ginger
 3 cloves Garlic      
 3/4 tsp.  Turmeric
 1 tsp.  Red Chili Powder
 3 Tomatoes 
 1 tsp.  Garam Masala
 2 tsp.  Coriander powder
 Cut cauliflower into flowerets.  Cube potatoes.
 Heat oil and saute cumin seeds for about a minute.  Add garlic and
 ginger, stir and add potatoes.  Bhoona*, add turmeric and chili powder,
 and bhoona again.  Add tomatoes and simmer for about 5 minutes.
 Add cauliflower and high heat for about a minutes.
 Lower heat, cover and let simmer for about 15 minutes.  Curry should be
 damp-dry.
 * Bhoona is a technique that is essential to Indian cooking. The
 bhoona technique means that the mixture is cooked over medium-high
 heat, with constant stirring to avoid scorching, until all liquids
 are reduced and the spices coat the meat like a paste. About 1/2
 cup of water can then be added, the dish covered, and a gravy
 created as the dish becomes liquified again.