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Monday, December 19, 2011

Aloo Gobi (Curried Potatos and Cauliflower)

Yay, Indian food!  This is an easy to make dish.  I made it the other night after trying to decide what to do with a cauliflower.

Aloo Gobi
Serves 4 – 5
Takes about 45 minutes

Aloo Gobi is an Indian dish of curried potatoes and cauliflower.  It is a fairly simple recipe but does require a stock of a few Indian spices.  My father, whose repertoire is limited to a few dishes, used to make this all the time when we were children but it always tasted delicious; even as picky children, we would eat this.  I am not a fan of very spicy food but you can add as much or as little cayenne as you want.  Serve with white or brown basmati rice.

2 lbs of potatoes, diced
¾ head of cauliflower, cut into small florets
1 tbsp canola oil
4 cloves garlic, minced
1 tsp mustard seeds
1 cup water
1 tsp curry powder
1 tsp ground cumin
¾ tsp turmeric
½ tsp ground coriander
1 tsp chili powder
1 tsp salt
¼ tsp ground cayenne pepper (or to taste)
1 (15 oz) can diced tomatoes

1. Heat the canola oil in a pan.  Add the garlic and mustard seeds.  Cook over medium high heat until the mustard seeds start to pop.  Add the potatoes and water and bring to a boil.
2. While the water is coming to a boil, add the rest of the spices.  When water boils, lower heat and cook, uncovered, at medium heat for 5 minutes.
3. Add cauliflower and diced tomatoes.  Continue to cook at medium heat, covered, for 10 minutes until both the potatoes and cauliflower are soft (try not to overcook the cauliflower).  Serve immediately.

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