Aloo Gobi (Potato Cauliflower Curry)
Serves 4. Time: 45 mins
Ingredients:
1 small cauliflower
4 large potatoes
1 med onion
2-3 tomatoes
2 T veg oil
1/4 t asafoetida
1/2 t salt
1/2 t haldi (turmeric)
1/2 t dhania (coriander, coarsely ground)
1 t jeera (cumin, coarsely ground)
1 t chili powder
1 t garam masala
Directions:
- Prep work: separate cauliflower into small florets. peel and cut potatoes into small pieces, chop onion and tomatoes and put those two into a bowl and cover with lemon juice to marinate.
- Heat veg oil in a saucepan to medium high. Saute onions and tomatoes. Add potatoes and fry 10 mins, stirring occasionally.
- Add cauliflower and fry 3 mins, stirring occasionally.
- Mix dry spices in a bowl and add to saucepan (except garam masala). No need to add water.
- When potatoes are fully cooked (10-15 mins), sprinkle with garam masala.
- Serve with yogurt (raita) and chapatis.
Potato Curry
Serves 4. Time: 30 mins.
Ingredients:
6-7 med potatoes
1/2 t rai (black msutard seeds)
1 C crushed tomatoes
1.5 t curry powder
1 t chili powder
2 t paprika
1/2 t salt (to taste)
2.5 t sugar
Directions:
- Boil and peel potatoes. Cut into large cubes and set aside.
- Heat oil to medium hot in a pan and add mustard seeds until popping.
- Add crushed tomatoes. Cover and cook 4 mins. Stir in curry powder.
- Add chili powder and paprika, and reduce heat.
- Season potatoes with salt and sugar, and then add to the sauce. Cook 5 mins.
