MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Aloo Gobi (Cauliflower Potato Curry)
 Categories: Indian
      Yield: 1 Batch
 
      1 sm Cauliflower
      2 lb Waxy potatoes (900 g)
      4 oz Ghee or cooking oil
           - (100 g/120 ml)
      2    Onions
      1 ts Chilli powder
    1/2 ts Ground ginger
      2 ts Ground coriander
  1 1/2 c  Water (450 ml)
      2 ts Salt
  1 1/2 ts Garam masala
 
  Preparation time: 10 minutes
  Cooking time: 35 minutes
  
  Although rice is the main carbohydrate ingredient of Indian cooking,
  potatoes are eaten to a small extent in the Indian subcontinent,
  although nothing like the quantity consumed in the West. It is also
  relatively unusual to find cauliflowers in all parts of India which
  is why this particular recipe tends to be restricted to the rather
  more temperate northern region, where they can be grown in a climate
  that sometimes approaches that of southern Europe. The dish itself is
  fairly dry and quite spicy.
  
  Wash the cauliflower and trim away any leaves. Cut into florets.
  Peel the potatoes and cut them into 1" cubes (2.5 cm). Heat the ghee
  or cooking oil in a large saucepan. Peel and slice the onions and fry
  them gently for 2 to 3 minutes. Add chilli powder, ginger, and
  coriander and stir for a further 1 minute.
  
  Add the potatoes and cauliflower and, using a wooden spoon, gently
  turn them so that they are coated by the spice and oil mixture. Now
  add the water and salt and bring to the boil. Cover the saucepan and
  simmer gently for 20 minutes until the potatoes and cauliflower are
  soft. It is important not to overcook this dish because the idea is
  to have discernable pieces of cauliflower and potatoes without them
  becoming mushy.
  
  As soon as the potato and cauliflower are cooked, add the garam
  masala and simmer for a further 5 minutes. If there is too much water
  left over reduce this by boiling rapidly.
  
  Recipe by Indian Cooking by Khalid Aziz, 1983
 
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