Aloo Gobi
Ingredients
- 1 cauliflower
- 4 potatoes
- 1/4 cup Oil
- 1 tsp cumin seeds
- 1 inch piece ginger
- 3 cloves garlic
- 3/4 tsp turmeric
- 1 tsp red chili powder
- 3 tomatoes
- 1 tsp garam masala
- 2 tsp coriander powder
Instructions
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.