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home > recipes > vegetables > gobi aloo
Gobi Aloo or Cauliflower with Potatoes, Banquet Style 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 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*.

Gobi Aloo


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recipes for vegetables
recipes by ealbrook
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(posted November 8, 1996)


Gobi Aloo or
Cauliflower with Potatoes, Banquet Style
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

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*.




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