Alu Gobhi Recipe

• 2 lb Potatoes, cut into 1/2" cubes
• 4 ounce Ghii, (or possibly 1 stick butter)
• 1/2 c. Oil, mustard, (or possibly as little as 1/4 C.)
• 1/2 tsp Rai , (black mustard seeds)
• 1 x Onion, medium, minced
• 2 Tbsp. Ginger, fresh, finely slivered
• 2 tsp Amchoor, grnd , (dry green mango)
• 1 1/2 tsp Haldi, grnd , (turmeric)
• 1 1/2 tsp Dhania, grnd , (coriander)
• 1 1/2 tsp Jeera, grnd , (cumin)
• 1 tsp Paprika, pwdr
• 1 tsp Mirch, lal, pwdr, (cayenne)
• 1/4 tsp Hing, pwdr , (asafoetida)
• 3 lb Cauliflower, cut into flowerets
• 2 x Tomatoes, fresh, ripe, peeled, diced Salt to taste

1. (From Von Welanetz Guide to Ingredients) (A Punjabi recipe originally
2. In a large wok, heat ghii and brown potatoes lightly.
3. Remove the potatoes and remaining ghii/butter and set potatoes aside, reserving the ghii/butter.
4. Pour in the mustard oil.
5. To prepare mustard oil for cooking, heat till oil just begins to smoke, then let cold a bit.
6. Reheat and begin cooking.
7. When the oil is warm (but not smoking), add in the mustard seeds.
8. Almost immediately they will begin to pop.
9. Stir in the onion and toss till lightly browned.
10. Reduce heat and add in all other spices.
11. Cook, stirring constantly, till lightly toasted.
12. Add in cauliflower and fry a little bit, till cauliflower is to the point which it and potatoes both need the same amount of cooking time to be fully cooked.
13. After frying the cauliflower just a bit, I add in about 1/4 C. water to keep everything from sticking/burning, but this probably wouldn't be necessary if I used non-stick cookware.
14. Add in potatoes and tomatoes, cover, and cook till done.
15. Add in reserved ghii/butter and salt to taste.

potatoes, butter, oil, onion, ginger, dhania, jeera, paprika, pwdr, pwdr, cauliflower, tomatoes

Taken from cookeatshare.com/recipes/alu-gobhi-64331 (may not work)