Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!newsswitch.lcs.mit.edu!netnews.com!newspeer1.nac.net!news-xfer.siscom.net!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: Tonkcats@cs.com Newsgroups: rec.food.recipes Subject: Aloo Gobhi Followup-To: rec.food.cooking Date: 20 Mar 2000 05:31:01 -0700 Organization: cs.com Lines: 29 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: Reply-To: Tonkcats@cs.com NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:40577 ALOO GOBHI: POTATO-CAULIFLOWER CURRY (A Classic North Indian Vegetarian Dish) 1/4 cup vegetable oil 2 oz. butter 1 tsp. finely chopped fresh ginger 1/2 tsp. turmeric powder 1 tsp. salt 1/2 tsp. cayenne pepper (optional, hot) 1/2 tsp. ground cumin 1/2 tsp. ground coriander or 1 tsp. fresh coriander 1/2 cup finely chopped onion 1 medium cauliflower, broken into small flowerets 4 small or 2 large potatoes, diced into 3/4-inch cubes 1/2 to 1 tsp. mustard seed 1 tomato, finely chopped Heat oil and butter over moderate heat until butter is melted. Add mustard seed, ginger, onion and salt. Stir constantly 3 to 4 minutes. Add the other spices and continue stirring 3 minutes. Add cauliflower, potatoes and tomato; continue stirring for 5 minutes. Transfer to a baking dish and bake at 325 degrees for 40 minutes. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.