Aloo Gobi (potato and cauliflower curry) with basmati rice
June 26th 2007 03:40
Ingredients:
2 cups basmati rice
4 large potatoes, sliced into quarters
1 whole cauliflower, sliced into florets
2 pieces garlic, diced
½ onion, sliced
1 tomato, sliced
Seasoning:
1-2 teaspoons ghee
½ teaspoon cumin seeds
½ teaspoon cumin powder
½ teaspoon chilli powder
½ teaspoon turmeric powder
½ teaspoon Irani garam masala
Salt to taste
1. Put the rice to cook while you prepare the curry.
2. Heat the ghee in a pan.
3. Once the ghee is hot, add the mustard seeds. The seeds will pop and release a fragrance.
4. Add the garlic, onion and tomato and fry for 2-3 mins.
5. Add the potatoes and fry for about 10-12 mins until they start browning. You will also notice them starting to soften.
6. Add the cauliflower florets, turmeric and salt and mix well.
7. Fry for about 5 mins, then add ½ cup water. Fry for a further 5 mins.
8. Add the rest of the seasoning, and another ½ cup of water. Mix in all the seasoning well and allow to cook for a further 10-12 mins.
9. Serve with basmati rice and yoghurt.
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