Aloo Gobi Mark's Version Recipe


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Aloo Gobi Mark's Version Recipe : Recipes 4U

 

Aloo Gobi Mark's Version Recipe

Recipe Ingredients

6 tbsp vegetable oil
4 medium potatoes, cut into bite- - sized pi, eces
1 medium cauliflower, cut into bite- - sized, pieces
1/8 tsp asafetida
1 tsp black mustard seeds
1 tsp whole cumin seeds
1 each 1 piece ginger, grated
3 each dried red chiles
1 each bay leaf
2 tsp coriander, powdered
1 tsp turmeric
1 tsp garam masala
1 salt & pepper
1/4 cup cilantro, minced

Recipe Preparation

Heat oil until it is hot in a large, strong saucepan. Drop in the
prepared potatoes & cauliflower & stir well until all the pieces are
basted in the oil. Reduce heat to very low & cook gently, stirring
occasionally & carefully, for 5 minutes. Add the asafetida & a few
seconds later the cumin seeds, followed by the black mustard seeds.
Stir well & allow to continue cooking for 5 minutes or until the
vegetables are almost cooked through.

Stir in the rest of the spices in the order listed. If you want your
aloo gobi hotter, crumble the chiles. If not, leave whole & then
remove before serving. Mix well & let simmer over the very low heat
for another 7 minutes. If it sticks, sprinkle in a few drops of
water, but try to avoid doing this if possible. The vegetables
should now be well cooked. Stir in the cilantro, being careful notb
to break the vegetables. Serve immediately.

Recipe by Mark Satterly

 

 

Servings: 4

 

 

 

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Aloo Gobi Mark's Version Recipe from Recipes 4U

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This Aloo Gobi Mark's Version Recipe is one of our Indian Recipes, which have been assembled from submissions from site visitors and `free to use` sources. Obviously, as we have over 50,000 recipes in the collection it would be a massive culinary exercise to prepare and eat every recipe on our website, so please exercise caution and plan carefully. If a recipe appears to be wrong, let us know.


 

Aloo Gobi Mark's Version Recipe

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