Aloo Gobi Recipe

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Directions

Wash the potatoes - they work with orwithout their skins (the skins havesome great nutrients though!). Cut upthe potatoes and set aside. Dice the chile serrano peppers as wellas the onions (the peppers and onionswill be sautéed at the same time).Wash and split up the cauliflower.Dice the tomato.Use a large saucepan because thisbecomes a very large mixture! I usecanola oil - but you can use whatever - to saute the onions and peppers. Once the onions are translucent addthe cumin always keep stirring so thebottom doesn't burn. Cook over mediumheat and give the recipe time - thelonger the spices heat up thespicier/hotter they'll become. Stir in the cumin and cook for aminute or so then add the garlic andginger.To prepare aloo gobias "traditionally" as possible at thispoint the recipe calls for bhoona - acooking technique - keep stirringuntil the mixture becomes paste-like,add 1/4 cup - 1/2 cup of water andcover for a few minutes until themixture becomes more paste-like, orlike a gravy. Add the potatoes and the tomato andremember to constantly stir the recipeto avoid burning the bottom. Again itshould become like a gravy and coverthe potatoes. Bhoona.Add the cauliflower and add thecayenne red pepper, paprika, turmeric,and coriander (everything else exceptthe garam masala).The potatoes and cauliflower will bepretty tough - so again stir until thespices make a paste/gravy.Bhoona.Now the potatoes and cauliflowershould be softer - sprinkle on thegaram masala and cover for another 15minutes or so and serve with basmatirice!