Aloo Gobi, Mark's Version Recipe
- 6 Tbsp. Vegetable oil
- 4 med Potatoes, cut into bite- sized pcs
- 1 med Cauliflower, cut into bite- sized pcs
- 1/8 tsp Asafetida
- 1 tsp Black mustard seeds
- 1 tsp Whole cumin seeds
- 1 x 1" piece ginger, grated
- 3 x Dry red chiles
- 1 x Bay leaf
- 2 tsp Coriander, powdered
- 1 tsp Turmeric
- 1 tsp Garam masala Salt & pepper
- 1/4 c. Cilantro, chopped
- Heat oil till it is warm in a large, strong saucepan.
- Drop in the prepared potatoes & cauliflower & stir well till all the pcs are basted in the oil.
- Reduce heat to very low & cook gently, stirring occasionally & carefully, for 5 min.
- Add in the asafetida & a few seconds later the cumin seeds, followed by the black mustard seeds.
- Stir well & allow to continue cooking for 5 min or possibly till the vegetables are almost cooked through.
- Stir in the rest of the spices in the order listed.
- If you want your aloo gobi hotter, crumble the chiles.
- If not, leave whole & then remove before serving.
- Mix well & let simmer over the very low heat for another 7 min.
- If it sticks, sprinkle in a few drops of water, but try to avoid doing this if possible.
- The vegetables should now be well cooked.
- Stir in the cilantro, being careful notb to break the vegetables.
- Serve immediately.
vegetable oil, potatoes, cauliflower, black mustard seeds, cumin seeds, ginger, red chiles, bay leaf, coriander, turmeric, garam masala, cilantro
Taken from cookeatshare.com/recipes/aloo-gobi-mark-s-version-64271 (may not work)