Aloo Gobi (Curried Cauliflower And Potatoes)

Recipe Ingredients

2		Hot green chiles - minced
1		piece ginger root
1 tablespoon	15ml	Cumin seeds
1 tablespoon	15ml	Black mustard seeds
4 tablespoons	60ml	Ghee or oil
3		Potatoes - diced (medium)
1		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 chiles, 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 and cauliflower.  Fry for 4 minutes or so.  Add the tomatoes, turmeric, coriander, garam masala, sugar, salt and half the coriander. Mix well, cover and 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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