July 29, 2008

Aloo Gobhi

This recipe is for Kristen, a friend of us who lives in Connecticut. She's not tolerant at all with spicy food but would like to try a curry/Indian dish. This dish is not too spicy, and is very forgiving with the amount of chillies used. Aloo Gobhi literally means potato (Aloo) and cauliflower (Gobhi) in Hindi. This dish is really a spiced potato and cauliflower dish, not SPICY potato and cauliflower dish. So, for those that can't stand the heat of curry or Indian food this is the dish for you. This dish is good with chappati, naan, rice or even toast.

1 medium sized cauliflower, cut into florets
5 medium sized potatoes
1 green chili, sliced (adjust to taste)
1 cup frozen green pea, thawed
2 cup cherry tomato or 1 cup chopped tomato
1 medium sized onion, sliced
1 tablespoon chopped garlic
1 tablespoon chopped ginger
1 teaspoon cumin seed
2 tablespoon curry powder
1 teaspoon turmeric powder
2 tablespoon oil
1/2 cup water
1 cup chopped coriander leaves (cilantro)

Boil potatoes with skin on in a pot. When potatoes are cooked, peel skin and cut into bite size pieces. Set aside. Boil cauliflower for 3 minutes, or until al dente. Set aside.

Heat oil on medium heat. Add cumin seeds and fry for a few seconds. Add onions, garlic, ginger and green chillies. Fry until onions are translucent. Add curry powder and turmeric powder. Fry for 1 minute and then add potatoes, cauliflower and tomatoes. Add water. Stir and cook for about 10 minutes. Add green peas. Cook for another 5 minutes. Turn off the heat and stir in coriander leaves. Serve.

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