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Title: Aloo Gobi (Cauliflower Potato Curry)
Categories: Indian
Yield: 1 Batch

1 sm Cauliflower
2 lb Waxy potatoes (900 g)
4 oz Ghee or cooking oil (100
-g/120 ml)
2 Onions
1 ts Chilli powder
1/2 ts Ground ginger
2 ts Ground coriander
1 1/2 c Water (450 ml)
2 ts Salt
1 1/2 ts Garam masala

Preparation time: 10 minutes
Cooking time: 35 minutes

Although rice is the main carbohydrate ingredient of Indian cooking,
potatoes are eaten to a small extent in the Indian subcontinent,
although nothing like the quantity consumed in the West. It is also
relatively unusual to find cauliflowers in all parts of India which
is why this particular recipe tends to be restricted to the rather
more temperate northern region, where they can be grown in a climate
that sometimes approaches that of southern Europe. The dish itself is
fairly dry and quite spicy.

Wash the cauliflower and trim away any leaves. Cut into florests.
Peel the potatoes and cut them into 1" cubes (2.5 cm). Heat the ghee
or cooking oil in a large saucepan. Peel and slice the onions and fry
them gently for 2 to 3 minutes. Add chilli powder, ginger, and
coriander and stir for a further 1 minute.

Add the potatoes and cauliflower and, using a wooden spoon, gently
turn them so that they are coated by the spice and oil mixture. Now
add the water and salt and bring to the boil. Cover the saucepan and
simmer gently for 20 minutes until the potatoes and cauliflower are
soft. It is important not to overcook this dish because the idea is
to have discernable pieces of cauliflower and potatoes without them
becoming mushy.

As soon as the potato and cauliflower are cooked, add the garam
masala and simmer for a further 5 minutes. If there is too much water
left over reduce this by boiling rapidly.

Recipe by Indian Cooking by Khalid Aziz, 1983

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