|Aloo Gobi or Cauliflower Curry|
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Boil the diced potatoes in salted water for 6 to 8 minutes. They should still be firm.
Heat the oil in a heavy based frying pan over a low heat. Add the mustard seeds, cover the pan and wait for them to pop. Add the potato and fry until lightly brown. Remove to a warm bowl.
Fry the onion until it is transparent. Scrape it to the side of the pan and add the Turmeric, Cumin, Coriander and Garam Masala to the pan, and fry for a few seconds to release the flavour.
Add the tomatoes and stir until all the spices are well mixed. Add the cauliflower florets and cover with the sauce. Stir in the grated ginger, the sugar and 125ml water. Increase the heat to medium and bring to the boil.
Reduce the heat, cover the pan and simmer for 15 to 20 minutes until the cauliflower is almost tender. Return the cooked potatoes, stir in to the mix and cook with the lid off to thicken the sauce and until the vegetables are tender.
Season with salt to taste.
The Food of India. Pria Wickramasinghe and Carol Selva Rajah. Murdoch Books 2002
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