Dave’S Aloo Gobi A La Madhur Jaffrey

• 1c chopped onion
• 2" minced ginger, 4 minced garlic cloves
• 8T* corn, peanut, or olive oil
• 2 boiling potatoes (12 oz) boiled, peeled, cut to 1.5x1x1"
• 5c cauliflower florets, trimmed to slightly bigger than pots.
• big pinch asefetida (hing),
• .5t cumin seeds
• 1t ground coriander, .5t ea. gr. cumin, turmeric, cayenne
• 1c grated tomatoes
• 1.5t salt (more to taste)
• 3-4 hot green chiles whole, with many small slits (optional)
• chopped fresh coriander, black pepper, garam marsala to taste
• possible additions with curry mix: .5t mustard seed and 1t brown sugar

1. Blend onion, ginger, garlic smooth with 4T water
2. Combine ground cumin, coriander, turmeric, cayenne
3. Fry cauliflower & potatoes over medium-high heat
4. *Strain and leave only 1T oil, store or toss rest of oil
5. Add asafetida 10 secs, cumin seeds 20 secs, onion mix 3 mins.
6. Add curry mix (cumin, coriander, etc.) for 1 min.
7. Add tomatoes, cook 2 minutes
8. Add back cauliflower & potatoes, chiles, salt, & 2.5T water
9. Stir, cover, simmer 2-5 minutes
10. add coriander, black pepper, garam marsala to taste, or offer with meal

onion, ginger, t, boiling potatoes, cauliflower, cumin seeds, ground coriander, tomatoes, salt, chiles, fresh coriander, additions

Taken from www.epicurious.com/recipes/member/views/dave-s-aloo-gobi-a-la-madhur-jaffrey-50018964 (may not work)