Never Enough Indian: Aloo Gobi

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This is another easy recipe from Madhur Jaffrey’s “Vegetarian India.” Aloo gobi simply means potatoes and cauliflower. Joe and I found it very satisfying on it’s own, although I think it would go excellently with a yogurt raita, or a tomato and cucumber salad to make it a meal. This is quick and easy and delicious.

Cauliflower With Potatoes – “Aloo Gobi”

SPICE MIXTURE
2 teaspoons peeled and finely grated fresh ginger
1 teaspoon ground cumin
2 teaspoons ground coriander
1/4 teaspoon ground turmeric
1/4 teaspoon red chili powder
1/2 teaspoon salt

4 tablespoons olive oil
1/4 teaspoon whole cumin seeds
4.5 – 5 cups cauliflower florets, about 1 inch wide
2 medium waxy potatoes, boiled, cooled, and cut into 3/4 inch dice (left over potatoes will work well!)

1) First, make the spice mixture: combine all the ingredients in a bowl, add 1/4 cup water, and mix thoroughly. Set aside.
2) Put the oil in a large wok or frying pan and set over medium-high heat. When hot, add the cumin seeds. A few seconds later, add the cauliflower and potatoes. Stir and cook for about 10 minutes or until the vegetables are well browned in spots.
3) Add the spice mixture and stir fry for 1 minute. Add another 1/4 cup water, lower the heat, and cook gently, stirring now and then, for 2-5 minutes, until the vegetables are tender. There should be no liquid left. Adjust salt to your preference and serve.

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