Curried Cauliflower and Potatoes (Aloo Gobi)

Recipe Ingredients

2		Hot green chilies - minced
1		Ginger root
1 tablespoon	15ml	Cumin seeds
1 tablespoon	15ml	Black mustard seeds
4 tablespoons	60ml	Ghee or oil
3 tablespoons	45ml	Potatoes - diced (medium)
1 tablespoon	15ml	Cauliflower - cut into florets (medium)
2 tablespoons	30ml	Tomatoes - diced (medium)
1/2 teaspoon	2.5ml	Turmeric
2 teaspoons	10ml	Coriander
1/2 teaspoon	2.5ml	Garam masala
1 tablespoon	15ml	Brown sugar - optional
1 tablespoon	15ml	Salt
3 tablespoons	45ml	Coriander - (cilantro), coarsely chopped

Recipe Instructions

Combine chilies, ginger, cumin seeds and mustard seeds in a small bowl.

Heat ghee in a large pot. When hot, add the spices. When the mustard seeds start to pop, drop in the potatoes & cauliflower.

Fry for 4 minutes or so. Add the tomatoes, turmeric, coriander, garam masala, sugar, salt and half the coriander.

Mix well, coverand& gently heat for 15 minutes. If the vegetables start to stick, add a few drops of water.

Top with remaining coriander and serve.

Source:
"The Art of Indian Vegetarian Cooking" by Yamuna Devi

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