GOBI ALOO (CAULIFLOWER AND POTATOES)
An Indian recipe for GOBI ALOO (CAULIFLOWER AND POTATOES).
Ingredients
- 1 Large cauliflower
- 3 Medium sized potatoes
- 1/2 large Onion sliced thinly in long slices
- 1 tsp Mustard seeds
- 2 or 3 pods Cardamom
- 1 tsp Coriander
- 1 tsp Cumin seeds
- 1/2 tsp Turmeric
- 1 Bayleaf
- 3 Cloves
- 3 tblsp Vegetable Oil
Instructions
- 1
Start boiling the potatoes in a saucepan. Let them boil for at least 15 minutes.
- 2
After they are done, turn off the heat and let them stand in the water.
- 3
Cut the cauliflower into small bite sized pieces (roughly 1" cubes), throwing away most of the stem pieces. Wash and drain in a colander.
- 4
While the potatoes are cooking, heat the oil in a wide skillet until it is very hot. Add the mustard seeds and wait until they start popping. Add bay leaves, cardamom and cloves.
- 5
Mix around for a while and then add onions. Wait until the onion starts to turn before adding the rest of the spices (except for turmeric).
- 6
Put the cauliflower in the skillet and fry in the oil and spices for 2 minutes.
- 7
While the cauliflower is frying, cut up the potatoes into bite sized pieces and add to the skillet. Add turmeric and stir.
- 8
Continue stirring the vegetables under medium heat for another couple of minutes. Add 1/2 cup of water and reduce heat to low. Cover skillet and let cook for 5 minutes.
- 9
Check tenderness of vegetables. If they are still too hard, add another 1/4 cup of water and cover again for 5 minutes.
- 10
Salt to taste and serve.