Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!logbridge.uoregon.edu!newsfeed.berkeley.edu!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: "Amanda" Newsgroups: rec.food.recipes Subject: Aloo Gobi Followup-To: rec.food.cooking Date: 18 Dec 1999 06:28:24 -0700 Organization: gate.net Lines: 32 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: Reply-To: "Amanda" NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:38352 Aloo Gobi 1 Cauliflower 4 Potatoes 1/4 cup Oil 1 tsp. Cumin seeds 1 in. stick Ginger 3 cloves Garlic 3/4 tsp. Turmeric 1 tsp. Red Chili Powder 3 Tomatoes 1 tsp Garam Masala . 2 tsp. Coriander powder Cut cauliflower into flowerets. Cube potatoes. Heat oil and saute cumin seeds for about a minute. Add garlic and ginger, stir and add potatoes. Bhoona*, add turmeric and chili powder, and bhoona again. Add tomatoes and simmer for about 5 minutes. Add cauliflower and high heat for about a minutes. Lower heat, cover and let simmer for about 15 minutes. Curry should be damp-dry. * Bhoona is a technique that is essential to Indian cooking. The bhoona technique means that the mixture is cooked over medium-high heat, with constant stirring to avoid scorching, until all liquids are reduced and the spices coat the meat like a paste. About 1/2 cup of water can then be added, the dish covered, and a gravy created as the dish becomes liquified again. -- ~~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.