Aloo Gobi (Curried Cauliflower as well as Potatoes)

Vegetables are prominently featured inwards Yamuna Devi's prize winning cookbook mattar paneer.

Recipe past times Lisa Turner
Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking
Cuisine: Indian
Published on February 20, 2008

The classic northward Indian curried vegetable dish — fragrant, spicy as well as delicious

Ingredients:

4 tablespoons ghee or a mixture of butter as well as oil
small handful of dark-green chilies, seeded as well as cutting into sparse strips
1/2-inch slice fresh ginger, grated or minced
1 teaspoon cumin seeds
1/2 teaspoon brownish mustard seeds
3 medium potatoes, cutting into strips
1 medium cauliflower, cutting into 2-inch florets
2 medium tomatoes, chopped
1/2 teaspoon turmeric
2 teaspoons terra firma coriander
1/2 teaspoon garam masala
1 teaspoon brownish saccharide (optional)
1 1/4 teaspoons body of body of water salt, or to taste
3 to four tablespoons fresh coriander or parsley, chopped
lime or lemon wedges for garnish (optional)

Instructions:

Generation Engelmundus Heat the ghee or butter as well as fossil oil mixture inwards a large saucepan over medium-high heat. When hot, add together the chilies, ginger, cumin seeds, as well as mustard seeds. Stir as well as child until the mustard seeds plough grayness as well as receive to pop. Immediately add together the potatoes as well as cauliflower, as well as piece of occupation on to stir for v minutes or until the vegetables rootage to brown.
Generation Engelmundus Add the tomatoes, turmeric, coriander, garam masala, brownish saccharide (if using), salt, as well as one-half of the chopped parsley or coriander. Stir to combine, cover, as well as gently produce over depression heat, stirring occasionally, for xv to xx minutes or until the vegetables accomplish your desired tenderness. Serve amongst the remaining fresh parsley or coriander as well as lemon or lime wedges if desired.

Makes 5 to vi servings

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