Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
hwag21191, 02/26/08
Aloo GobiIngredients (use vegan versions): 6 medium red potatoes
2 cups or so cauliflower florets (1/2 a medium head)
1 small onion
2 tablespoons olive oil, soy margarine, or ghee
1-2 tablespoons curry powder
1 teaspoon ground coriander seed
1 tablespoon water
1 teaspoon whole brown mustard seed
1/2 teaspoon whole cumin seeds
2-3 tablespoons lemon juice, or juice of 1 lemon
3 tablespoons fresh cilantro leaf, chopped
1 jalapeno pepper, thinly sliced and seeds removed (optional)
1/2 cup water
salt to taste
Directions:1. Bring 2 quarts of water to a boil, then add the red potatoes. Cook as you would for potato salad, reducing heat to a high simmer and cooking until fork tender (but not mushy!), usually about 20 minutes. Drain the pot and rinse the potatoes until they're cool to the touch.
2. While the potatoes are cooking, bring a second smaller pot of water to a boil for the cauliflower. Cut the cauliflower into florets, and mince the onion. Combine the curry powder and coriander with 1 tablespoon water, let stand for a few minutes. At this point the potatoes should be done, and the cauliflower water should be boiling. Cook the cauliflower 3 minutes, rinse, and drain.
3. Peel the skin off the potatoes and cube. Heat the margarine/oil/ghee over medium-high heat. Add the minced onion, mustard seed, and cumin seeds. When the seeds start to sizzle and pop, add the curry/water mix, stirring well to evenly coat the onions. cook 3 minutes, then add the lemon juice, along with the potatoes and cauliflower, stirring well to coat.
4. Add the cilantro and peppers, along with 1/2 cup water, turn the heat down a bit and simmer until the veggies are heated through and the sauce is thick-about 10 minutes.
5. Taste and ass salt as needed. Serve over saffron rice!!
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Serves: 4
Preparation time: 45 minutes
