Aloo Gobi (Potatoes and Cauliflower)

A dry-style Indian dish. I like it spicy, but feel free to adjust to your taste
enough for several people as a side dish
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1 medium-size head of cauliflower

2-inch piece of peeled ginger

3 or 4 cloves of garlic

1 TBL ground coriander

1/4 tsp turmeric

1/2 tsp Kashmiri chili powder or paprika

1/2 tsp hot chili powder

2 TBL peanut oil

1 jalapeño pepper

1 tsp cumin seeds

1 pound yukon gold potatoes

fresh cilantro

Wash, trim and cut into medium-sized florets

  • 1 medium-size head of cauliflower

Grate

  • 2-inch piece of peeled ginger
  • 3 or 4 cloves of garlic

Place in a small (2-cup) bowl and add

  • 1 TBL ground coriander
  • 1/4 tsp turmeric
  • 1/2 tsp Kashmiri chili powder or paprika
  • 1/2 tsp hot chili powder
  • 1 tsp salt
  • 1/2 cup water

In a large pot over medium-high heat, add

  • 2 TBL peanut oil

Heat until shimmering. Add

  • 1 jalapeño pepper, stem removed and cut in two halves. I retained the seeds.

Let cook for 30 seconds. Add

  • 1 tsp cumin seeds

ATTN It may spatter and the seeds will begin to pop. When they do, add the water-spice mixture ATTNwhich may spatter so be careful.  Cook about 2 minutes, then add the cut cauliflower and

  • 1 pound yukon gold potatoes, scrubbed and cut into 1/2-inch thick slices. Cut the slices into half-circles if they are large.
  • 1/2 cup water

Stir the mixture to coat the vegetables and reduce heat to a low enough level to maintain a simmer. Cover and cook for about 15 minutes. Uncover, as the dish should dry out some as it finishes: this is not a saucy dish. Test for salt and add more to taste. When the potatoes are cooked, serve, garnished with

  • 2 TBL chopped cilantro leaves

Adapted from http://www.foodnetwork.com/recipes/aarti-sequeira/cauliflower-and-potatoes-aloo-gobi-recipe.html

 

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