Free Recipe Alu Gobhi
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Alu Gobhi Recipe
2 lb Potatoes; cut into 1/2
-cubes
4 oz Ghii; (or 1 stick butter)
1/2 c Oil; mustard, (or as little
-as 1/4 C.)
1/2 ts Rai ; (black mustard seeds)
1 Onion; medium, chopped
2 tb Ginger; fresh, finely
-slivered
2 ts Amchoor; ground , (dried
-green mango)
1-1/2 ts Haldi; ground , (turmeric)
1-1/2 ts Dhania; ground , (coriander)
1-1/2 ts Jeera; ground , (cumin)
1 ts Paprika; powder
1 ts Mirch; lal, powder,
-(cayenne)
1/4 ts Hing; powder , (asafoetida)
3 lb Cauliflower; cut into
-flowerets
2 Tomatoes; fresh, ripe,
-peeled, diced
Salt to taste
Alu Gobhi Preparation
(from Von Welanetz Guide to Ingredients) (A Punjabi recipe originally from Paul Bhalla”s Cuisine of India restaurant in Los Angeles) In a large wok, heat ghii and brown potatoes lightly. Remove the potatoes and remaining ghii/butter and set potatoes aside, reserving the ghii/butter. Pour in the mustard oil. [To prepare mustard oil for cooking, heat until oil just begins to smoke, then let cool a bit. Reheat and begin cooking.] When the oil is hot (but not smoking), add the mustard seeds. Almost immediately they will begin to pop. Stir in the onion and toss until lightly browned. Reduce heat and add all remaining spices. Cook, stirring constantly, until lightly toasted. Add cauliflower and fry a little bit, until cauliflower is to the point that it and potatoes both need the same amount of cooking time to be fully cooked. [After frying the cauliflower just a bit, I add about 1/4 C. water to keep everything from sticking/burning, but this probably wouldn”t be necessary if I used non-stick cookware.] Add potatoes and tomatoes, cover, and cook until done. Add reserved ghii/butter and salt to taste. Posted to CHILE-HEADS DIGEST by Brent Thompson <brent@hplbct.hpl.hp.com> on Mar 05, 1999, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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