15 July 2009

Recipe: Aloo Gobi

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Aloo Gobi

This Indian potato and cauliflower stew can beserved as a main course or side dish.

Serves 4

1 onion, quartered
4 cloves garlic
4cm knob ginger, peeled
Vegetable oil, for frying
1 tsp (5ml) brown mustard seeds
2 tsp (10ml) cumin seeds
1 Tbsp (15ml) garam masala
Salt and milled pepper
5 - 6 medium potatoes, cut into chunks
1 cup (250ml) vegetable stock
3 cups (about ½ a head) cauliflower, broken into florets
1 bag (80g) baby spinach

Blitz onion, garlic and ginger in a blender to form a rough paste.
Heat a glug of oil in a pan and fry onion paste and spices until golden.
Season.
Add potatoes, stir-fry for a few minutes and add stock. Cover and
cook for 10 minutes.
Add cauliflower and continue cooking, adding more stock if necessary, until potatoes start breaking up and cauliflower is
tender.
Stir through spinach and allow to cook for a few more minutes.
Serve with rotis, yoghurt and plenty of fresh coriander.


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